Spinach - 2 large handfuls
Yellow onion - 1 chopped
Carrots - 2 shredded
Red bell pepper - 1 chopped
Has avocado - 1 chopped
Baby portobello mushrooms - 7 chopped
Garlic - 2 cloves minced
Lime - 2 fresh squeezed
Sesame oil - 2 tsp.
Sesame seeds - 2 tbs.
Cumin - 1 tsp.
Coriander - 1 tsp.
Red pepper flakes - 2 tsp.
Extra virgin olive oil - 3 tbs.
Salt - 5 tsp.
Black pepper - 3 tsp.
Directions:
1. Pat chicken dry, heat a non-stick skillet to medium-high and drizzle with extra virgin olive oil. Season chicken with coriander, cumin, 1 tsp. sesame oil, sesame seeds, red pepper flakes, 2 tsp. salt, 1 tsp. black pepper. Cook 2-3 minutes on each side (until browning up). Plate and let cool.
2. Add chopped onion and shredded carrots to skillet, stir in chicken broth picking up brown bits left on the bottom of pan with wooden spoon. Place a lid on, lower heat to medium and cook for 4 minutes.
3. Stir in chopped bell pepper and mushrooms, and season with 1 tsp. sesame oil, 2 tsp. salt and 1 tsp. black pepper. Cook for 3 minutes with lid on, then add minced garlic and cook for another 1-2 minutes with lid off.
4. Chop has avocado, place in large salad bowl and squeeze 1 lime on top. Add spinach and hot veggies on top (slightly wilting the spinach with its heat). Chop chicken and add to bowl along with remaining 1 fresh squeezed lime, extra virgin olive oil and 1 tsp. salt and 1 tsp. black pepper.
5. Mix gently with wooden salad spoons, serve in a bowl and enjoy.
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