Roasted broccolini, sautéed garlic balsamic chicken, & leftover grilled veggies

With the official start of summer next week and rising temps, you can create a whole new menu for the season. 🌺Tonight, I sautéed stir fry chicken strips in garlic and balsamic vinegar and made roasted broccolini. Then paired it with some leftover grilled veggies. 👩🏻‍🍳Nothing goes to waste in my house. 😂 Plus enough for lunches tomorrow. 🙌🏼

Ingredients:

*2 bunches of baby broccoli (broccolini)

*avocado oil to cook with

*Himalayan pink salt to taste

*about 2 Tbsp. of balsamic vinegar

*about 1 1/2 Tbsp. of Wow-a-chihuahua seasoning

*about 1 1/2 Tbsp. of M&B's Organic Garlic & Parsley seasoning

*about 1 1/2 Tbsp. of Bragg's 24 Herbs & Spices seasoning

*1 package of chicken (I used stir fry chicken that's already sliced lengthwise.)

*2 cloves of fresh garlic, pressed

Directions for roasted broccolini:

1) Preheat oven to 400 degrees.

2) Foil a baking sheet.

3) Wash the broccoli and arrange on the baking sheet.

4) Drizzle avocado oil over the broccoli and season with Himalayan pink salt, M&B's Organic Garlic & Parsley seasoning, and Bragg's 24 Herbs & Spices seasoning

5) Bake for about 15-20 minutes until it appears a little crispy but tender.

Directions for pan seared chicken strips:

1) In the same medium skillet on medium heat, add about a tablespoon of avocado oil.

2) Add the chicken and season with a few turns of Himalayan pink salt, a few dashes of Wow-a-chihuahua seasoning, M&B's Organic Garlic & Parsley

seasoning, Bragg's 24 Herbs & Spices seasoning.

3) Pan sear for about 5-6 minutes on each side. (The outside should be evenly brown and inside fully cooked.)

4) Then add 2 cloves of pressed garlic and the balsamic vinegar.

5) Toss and simmer for a few minutes.

6) Remove from heat and set aside.

***On a large platter, arrange the roasted broccolini, sautéed chicken strips, and I added some leftover grilled veggies.***

Serve warm and Enjoy!

Makes about 4 servings.