Easy. Italian. Nutrient Dense. What more could you ask for?
3-5 red bell peppers (sliced as thin as possible)
2 C shredded cooked chicken
1 -2 onions (thinly sliced long)
3 zucchini- cubed
1-2 C crushed tomatoes (or tomato paste/water)
Italian seasonings to taste (oregano, basil, parsley, garlic powder)
Generous sea salt and pepper
1/4 C homemade chicken stock (optional)
Raw cheese, romano cheese and fresh basil/parsley on top
Simmer peppers, onions and S&P in animal fat for about 5 minutes.
Add zucchini and 1 C sauce, simmer until veggies are al dente.
Add the seasoning; add chicken broth/tomato sauce if more liquid is needed.
Serve hot with melting cheese on top and fresh basil.
*I have made this dish with cauliflower and cabbage before as well. It’s a versatile saute that is delicious with many different veggies!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.