Eat this for dinner:

Chicken & mixed vegetables…
4 boneless skinless breasts
1/4 c apple cider vinegar
1/4 c orange juice (use Simply Orange and skip the HFCS)
1/4 c lime juice
1/4 c lemon juice
1 T honey
3 T whole grain mustard
3 cloves garlic, minced. If you like more flavor add 5 instead of 3.
1/2 t sea salt
1/2 t coarse ground black pepper

Put all ingredients except olive oil in a large bowl, mixing with a whisk. Add olive oil while stirring. Place chicken in marinade and cover 8 hours. Cook in skillet or grill pan over medium heat until center is no longer pink.

2 c fresh green beans
3 red bell peppers, sliced
1 red onion, sliced
2 zucchini, sliced 1″ thick
1 yellow squash sliced 1″ thick
minced garlic to taste

Heat skillet, add EVOO, put vegetables in skillet, add sea salt, coarse ground black pepper, and garlic to taste. While vegetables are over heat, add balsamic vinegar, I usually add around 3 T, more or less relative the quantity of vegetables.

Cook until veggies are warm all the way through, and onions are just starting to get soft.

Serve with chicken and hummus.


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