Some days after I’ve had a hard work out- OK, or it’s a certain time of the month, I just want to eat A LOT. It doesn’t typically matter what, but I want QUANTITY. Today, both of the afore mentioned issues happened to coincide on the same day and I came home ravenous for a very large plateful of … well, I didn’t have dorritos, chocolate cake or cheeseburgers quickly on hand so I decided on…( WHOMP WHOOOMP) a skillet full of veggies! Not exactly what I was craving, but a bit of butter and Parmesan transformed this into DELICIOUS!
This is such an easy recipe that anyone could make. I feel silly even posting this on here but it was SO AMAZING so I decided to share! 
This would be great over a bed of quinoa too! Happy Cooking!
Veggies GALORE with Chicken & Parmesan
1 chicken breast
1/4 purple onion
3 garlic cloves, minced
2 cups carrots (I had some all-natural pre-cut ones on hand)
2 zucchinis, sliced
2 cups spinach, cut thinly
1 cup kale, minced
In a large skillet, cook the chicken, onion, garlic and carrots in about a tablespoon of butter until the chicken is cooked. I only used garlic salt to season but use your favorite seasonings. You could use coconut oil instead here but there is something magical that happens to veggies when a little salted sweet cream butter is involved…
I dumped the rest of the veggies in the skillet and cooked (with a little more butter I confess… zucchini becomes a dessert with a little butter lightly sauteed…) until the zucchini was tender, a few minutes. If I had better planned ahead, I would have added the kale and spinach only the last 30 seconds of cooking.
At this point I spinkled parmesan cheese on top and served up a HUGE PLATE for myself.
and didn’t feel bad one bit.
