While the east coast and midwest are getting pounded storm after storm, today’s recipe in inspiration by their weather. It is a hearty and warming recipe that uses fresh and seasonal veggies and one of my new favorite finds, avocado oil. While the veggies don’t start out white, they will turn translucent or white in the cooking process, with the mixture of spices it is a flavorful dish. I hope you enjoy this recipe!
2 Chicken Breasts
3 Baby Bok Choy
1 Fennel Bulb
Bunch of Radishes
1 Cup Baby Onions
Salt, Pepper, Basil, Cayenne Pepper, Onion Powder, Garlic Salt,
Preheat oven to 375
Cut baby bok choy into fourths, cut fennel into bite sized pieces, cut radishes into fourths
Toss with avocado oil and spices (minus cayenne)
Spray oven safe dish with cooking spray
Place chicken in dish and sprinkle spices over
Pour veggie mixture over chicken
Bake in oven for about 35 minutes, or until the chicken is cooked through
Serve and enjoy!