1 lb skinless, boneless chicken breast (2 breast halves)
8 oz mushrooms, halved
1 medium onion, cut into wedges
1 cup celery cut into 1-1 ½” segments
1 Tbsp olive oil
1 ½ tsp coarse ground black pepper
Salt to taste
Serve with side of red quinoa or brown rice.
Slice chicken into strips about ¼” thick. Zest lemons, juice lemons (approx. ¼ cup juice). Place chicken in a glass or plastic bowl. Toss chicken with juice, 1 Tbsp lemon zest, and pepper. Cover and let set in refrigerator while you prepare the vegetables and rice or quinoa (should be about 20 mins). Start quinoa or rice. Halve mushrooms, slice celery and onions. Heat olive oil in large skillet over medium-high heat. Add chicken and stir fry 5 minutes making sure chicken is cooked evenly on both sides. Add mushrooms, onions, and celery and continue to stir fry until chicken begins to brown and the vegetables are hot, but still crisp tender. Serve over cooked quinoa or rice. Makes 4 servings.
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