Preparation Time: 15 minutes
Total Time: 35 minutes
3 tbsp extra virgin olive oil, divided
1 lb (500 g) LiberTerre skinless, boneless chicken breasts, cubed
1/2 tsp salt
1/4 tsp freshly ground pepper
1 onion, chopped
1 rib celery, chopped
1 cup diced butternut squash
2 cloves garlic, minced
2 tsp creole seasoning
2 tsp finely chopped fresh thyme
1 zucchini, chopped
1 cup red pepper, chopped
1 cup thawed corn
1 cup shelled frozen edamame, thawed
1 cup halved grape tomatoes
1/4 cup chicken broth
1/4 cup finely chopped fresh parsley
- Heat 2 tbsp oil in large nonstick skillet set over medium-high heat. Season chicken with salt and pepper, sauté for 5 to 8 minutes or until browned. Transfer to a plate.
- Heat remaining oil. Add onion, celery, butternut squash, garlic, creole seasoning and thyme; sauté for 3 to 5 minutes. Add zucchini and red pepper; continue to cook for 3 to 5 minutes or until vegetables are tender crisp.
- Add chicken, corn, edamame, grape tomatoes and broth. Cook, stirring for 3 to 5 minutes or until vegetables are tender and chicken is cooked through. Stir in parsley.
- Serve over bed of quinoa or brown rice, if desired.