Last night before yoga I had to quickly make my lunch for today!  I opened my refridge, looked to see what ingredients I had and I whipped this up!  The more the veggies, the happier the tummy!  If you’re looking for something quick and delicious – this is a good meal!  Feel free to play around and add whatever else you’d like!

Ingredients:

4 oz chicken 
1 carrot stick 
1 cup shredded brussel sprouts
1/4 sweet onion 
1/2 yellow pepper 
Olive Oil

Directions:

Heat a large skillet on medium heat and add olive oil to the pan.

While the pan is heating, dice your onion/pepper/carrots and add to the skillet.   While that is sauteing shred your brussel sprouts (you can do this in a food processor or by hand with a knife).  Add them to the pan and saute together with the onion/pepper/carrots until cooked through (I cook mine for about 10 mins but play around. Also depends on how well done you like your veggies, so if you like them cooked well done then saute for about 15 mins).

While your hash is cooking cut your chicken into squares and add to a separate skillet. Season as desired.  I season my chicken with rosemary, thyme and tarragon.  But use whatever spices you like.   Once your chicken is cooked through (about 5-10 min) mix together with your hash and chow down!

**Since I’m doing a Whole30 right now (6 days to go!!)  I can’t add any sugar but to give it a little sweetness add a tablespoon of coconut sugar to your hash**

Happy Friday!