Mediterranean Stir Fry

I mentioned this delicious little diddy on instagram the other day and voila! Delivered!

 

When I threw this together I had no intention of photographing it or sharing it on here, but it was a) too yummy NOT to share, b) too pretty not to share, and c) too easy not to share. This is something lovely you can make with simple leftovers, and the buck doesn’t stop with the recipe below! You could (and maybe should?) add chopped artichoke hearts, roasted red peppers, capers – whatever you want. Don’t be afraid to play with flavors!

 

I think my favorite thing is that I could prep all the ingredients and have the meal on the table in about 10 minutes using stuff that was already in my fridge. That simply can’t be beat when a hungry little boy is asking for his lunch and pregnant momma is hungry too!

 

You guys? I hope you have the most amazing weekend. Get some rest, enjoy your family, ignore the internet. And I can’t wait to see you back on Monday with some more easy, (mostly healthy) and delicious goodness!

MEDITERRANEAN STIR FRY

Serves 1

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, sliced thinly
• 1/3 cup quartered cherry tomatoes
• 5-6 kalamata olives, chopped
• 1/2 cup chopped chicken
• 2 cups chopped fresh baby spinach
• 3/4 cup prepared rice or quinoa
• 1 tablespoon feta or Parmesan cheese

Directions:

1. Heat the olive oil and garlic in a small skillet over medium heat; you want to start the garlic in the cold oil to help it toast slowly and not burn.
2. Keep an eye on the garlic; when it starts to toast slightly, add the chopped tomatoes and olives. Stir to combine.
3. Cook for about 1-2 minutes, then add the chopped chicken and spinach. Stir to combine.
4. Cook for another 3-4 minutes until the spinach is wilted and the chicken is heated through.
5. Either reheat the quinoa (or rice) and serve the stir fry on top OR add the quinoa to the stir fry and heat through – both ways are delicious!
6. Plate the meal and top with feta or Parmesan to serve.
7. Enjoy!