Here it is. Your new go-to weeknight dinner recipe.
When it comes to dinner during the week, Steve and I always resort to whatever is the quickest option that makes the least amount of dishes. Because between wedding meetings, work events and apron errands, it seems like we don’t get around to dinner until 8:30pm or so. I know, I know super late and not ideal but we like to try and always eat together since that’s the only time we really get together during the week so late night dinners it is.
While normally, we throw a package of chicken sausage on the stove, a bag of vegetables in the microwave and a box of quinoa or rice in a pot, this year we’re making an effort to get ahead of the game with having lots of quick and healthy options readily available. One, because we love trying new recipes and two, well eating the same thing every night get really old. I mean you can only add so many different seasonings or sauces to quinoa before it starts to taste like cardboard.
This year we’ve been meal prepping on the weekends and cooking a few meals on Sunday nights to have easily available to reheat on those nights when we get home really late. Which seems like every night lately but hey, that’s life. Right?
Actually, don’t answer that because I like to think everyone has crazy work schedules and gets home as late as us too.
Now back to the food.
This quick and easy weeknight recipe is sure to be a hit with the hubby/wife, roommates or family. It’s ready to eat in just 20 minutes and is completely versatile to your taste buds. You can throw any vegetables you prefer, meat or fish of your choice and your favorite sauce on top to complete the dish.
For this recipe, I used chicken tips from my Karv box, a monthly subscription service that delivers the finest-quality U.S. meats including finished Angus Beef, Organic Free-Range Chicken, Heritage Pork, and the option to add oven-ready entrees. Now I’m not usually a subscription person but one of the biggest challenges for me when cooking quick weeknight meals was having meat or fish on hand, thawed and ready to just throw in the oven. So when I first discovered Karv and the fact that everything is pre-portioned, trimmed, lean cuts, I was SOLD! The best part is I’m super picky with the flavor of frozen meats as I feel sometimes they can be flavorless after freezing and defrosting them but not with Karv. All meats are flash frozen at peak freshness to preserve taste, quality and texture. Plus, they are humanely handled, raised and harvested at farms that utilize sustainable farming practices. <- LOVE that part!
Karv has made weeknight cooking so much easier and fun. Plus, it’s gotten Steve and I out of our comfort zone of cooking the same thing (Trader Joe’s chicken sausages) every night since each box comes with a variety of different meats. You can also customize any entrée add-on to fit your dietary needs including gluten free, paleo friendly, nut free and dairy free.
Ok, I know. How can I post this photo of mouth watering food and keep talking?
Don’t worry I’m done. Time to share the recipe and get to cooking!
Recipe and more mouth watering photos below.
- 2-3 Bell Peppers (colors of your choice)
- 1 Cup Sliced White Mushrooms
- 1 Cup Snow Peas
- 1 1/2 Cups Broccoli
- 2 Packs of Karv Chicken Tips
- 16 oz. Cauliflower Rice (pre-bagged or homemade)
- 10 oz of your favorite Teriyaki Sauce (I used "Island Soyaki")
- 3 Tbsp Coconut Oil
- Cut peppers into small thin strips and set aside.
- Heat 1 Tbsp of Coconut Oil in large skillet on medium heat. Add vegetables (peppers, mushrooms, snow peas and broccoli) to pan. Sautée for 5 minutes or until vegetables are softened to liking. Set aside.
- In a large pot heat another Tbsp of oil over medium-low heat. Add Cauliflower Rice to pot and sautéed until thoroughly heated and rice becomes slightly tender.
- Add vegetables to Cauliflower Rice and reheat vegetable skillet with last tbsp of Coconut Oil. Add chicken and sautée until completely cooked.
- Add chicken and teriyaki sauce to pot. Combine and serve!
- This recipe is very versatile and can be made using any vegetables of your choice!
This post was sponsored by Karv. All opinions and photos are my own. Thank you so much for supporting my favorite brands that help keep Blog Appétit up and running!