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

Avocado Oil

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!

Stay hungry…