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Eating on the go w/ Chef Marcus

Nov 7, 2017
1 min read

Sauteed Chicken and fresh vegetables make for a quickly prepared and healthy dish for busy mom's as well as the single professional whose on-the-go schedule doesn't mesh well with long prep and cook times. Try this recipe for a low-carb, low stress meal that will also be easy on your wallet!

Sauteed Chicken w/ Veggies

Sauteed Chicken

3 Boneless Skinless Chicken Thighs

2 ½ Tbsp MK2 Signature Blend

2 Tbsp Extra Virgin Olive Oil

½ Cup Cream Sherry

  • After trimming fat from thighs, heat skillet to medium heat and turn oven to 400 degrees

  • Sprinkle half of MK2 Signature Blend over thighs. When oil begins to smoke add thighs to skillet and Saute’ on one side until browned

  • Season the top of the thighs and turn over and Saute for 1 minute

  • Add Sherry and place contents of skillet in an oven safe container and bake on 400 degrees until done

  • Allow to rest for several minutes before slicing and serving

Veggies

2 Each Zucchini and Yellow Squash

1 Tbsp MK2 Signature Blend

1 Tbsp Extra Virgin Olive Oil

½ Cup Chicken Stock

  • After cutting squash into half moon portions,heat a large skillet on Medium heat.

  • Add 1 Tbsp Olive Oil to Skillet.

  • When oil begins to shimmer add squash. Saute on medium heat until the squash begins to caramelize.

  • Sprinkle MK2 Signature Blend on squash and add chicken stock. Cook until al dente (with some firmness)

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