Chicken and Veggies in a Flash


If you follow my blog at all, you know that I normally cook with fresh produce.  However, every so often, I’ll either be too busy or just feeling a bit lazy, and I want something super easy and quick without having to sacrifice nutrition.  This recipe meets this criteria perfectly!

I was actually hesitant to post this, just because it’s SO easy and simple.  However, it tastes great, and it is perfect when you just don’t have a ton of time to prepare dinner, so I decided to go ahead and put it on here!


Of course, fresh veggies are always best, but frozen veggies are a close second.  You may have heard that frozen dinners aren’t good for you because of all the additives, etc.  Well, you heard right!  Processed frozen dinners are not good, however frozen veggies are just veggies that have been frozen.  There’s no added ingredients to make them any less healthy (of course, some frozen veggie packages do include other ingredients, so always check the label), so they are perfect for when you don’t have fresh veggies on hand…Especially when they are organic!  As an extra bonus, they are usually pretty cheap, so they’re a great bargain.

One more thing – this is a one pan meal, so clean up is a cinch!  Okay, enough touting frozen veggies (or secretly justifying this super simple recipe, so I don’t feel silly for posting it)!  Let’s talk recipe!


Ingredients: makes 2 servings

  • 1 large boneless and skinless chicken breast, chopped into bite size pieces
  • 1/2 cup chopped red onion
  • 1 bag of frozen vegetable medley of broccoli, cauliflower, and carrots
  • 1 Tbsp. Olive oil
  • 1/4 tsp. of each: garlic granules, dried basil, dried oregano, dried parsley, or you can just use 1 tsp. of Italian seasoning.
  • Sea salt and pepper, to taste


1.) In a large frying pan, heat the olive oil over medium heat.  Add the chicken, seasonings, and onion and cook until the chicken is cooked through (about 7-8 minutes).


2.) Add the frozen vegetables and a small amount of water (about 1/4 cup) to the frying pan.  Cover and allow to cook for 15-20 minutes until the vegetables are completely cooked.


3.) Transfer to plates and season with sea salt and pepper.


Told you it was embarrassingly easy!  But, hey, still super good for you and tastes delicious, and that’s what matters most!  Enjoy! 🙂



Monday’s are always hectic.  With classes all day, getting a run in, cooking meals, and study time, my Monday’s are jam packed, so I always want to make a quick and easy lunch on Monday’s.  Today was no exception!  It’s 9:30PM, and I am just now getting a chance to sit down and write a quick post on my lunch today!  This is what study breaks are for! 🙂

Lunch today was one of my favorite go-to’s when I’m in a rush but still want something light and healthy that tastes great.  I found this Israeli salad on Pinterest from the following pin.


I love this salad!  It is so simple, delicious and good for you!  A while back, I was on a stuffed avocado kick, and I realized that an avocado stuffed with this deliciousness would be fantastic!  I was right!  It’s SO yummy!  If you would prefer, you could just chop up some avocado and add it to this salad recipe (this also makes a great salsa!), but stuffed avocados just look so neat and cute.  This easy meal looks like it takes A LOT more time than it does!  Here is the recipe!



  • avocado
  • cucumber
  • red onion
  • cherry tomatoes
  • parsley
  • olive oil
  • lemon juice
  • sea salt


1.) Cut your avocado in half and remove the pit.


2.) Chop your cucumber, onion, and cherry tomatoes into small pieces.  Chop your parsley or use a food processor to chop it.  In a bowl, combine chopped veggies and parsley.  Drizzle with olive oil then sprinkle with lemon juice and sea salt.  Mix well.


3.) Place salad mixture into the center of each half of the avocado and serve.


Wa-la!  Told you it was incredibly easy and quick!  It tastes AMAZING!  Enjoy! 🙂