This is what an anti-inflammatory cleanse typically looks like for me. A bowl of lean protein with an assortment of alkalizing veggies…simple, simple, simple, and always completely satisfying.
Serves 2
Ingredients
1/4 lb. freshly ground organic chicken breast
1 garlic clove, peeled and diced
1 T. olive oil
1/2 yellow squash
1/2 yellow onion, sliced length-wise or chopped
6-8 fresh basil leaves, chopped
6-8 brussels sprouts, halved
salt & pepper to taste
Directions
Heat ground chicken in a skillet on medium-high for about 4-5 minutes. Add garlic clove and a drizzle of olive oil onto skillet, and gently stir chicken for another 4-5 minutes until chicken is cooked all the way through and starting to brown. Once thoroughly cooked, remove from heat and set aside.
Warm 1 T. olive oil on a skillet on medium and add onion. Sauté onion for 4 minutes, until it begins to look translucent. Add squash, basil and sprinkling of salt, sauté for another 4-5 minutes until vegetables are tender and slightly browned. (If you’ve sliced your yellow squash rather than chopping, you will simply place the slices into warmed olive oil, and cook for a few minutes without moving them, so they can begin to brown. Then turn slices over and cook on opposite side.) Once veggies are tender, remove from skillet and set aside.
Raise the skillet’s heat to medium-high, and drizzle a bit more olive oil if needed. Place the brussels sprouts, flat sides down into the heated skillet and cover with a lid that will help steam as they cook. Check sprouts after approx. 2-3 minutes, they should now appear a more vibrant green, and turn each one over. Cover again and cook for about 2 minutes until they look more vibrant and are beginning to brown. Remove from heat.
To assemble the dish, combine the chicken breast and sautéed vegetables into a bowl and season with salt and pepper to taste. Other cleanse-friendly additions include avocado, cucumber, bok choy, kale, chard, etc. I also often top with fresh locally-made sauerkraut. Enjoy!
