This Spanish Style Medley with Garden Greens and Grilled Chicken draws inspiration from the vibrant and diverse culinary traditions of Spain, combining elements of Mediterranean flavors with a touch of traditional Spanish cooking techniques to create a unique and comforting meal.
Equipment
- Grill
- Large Skillet
- Small Bowl
Ingredients
Grilled Chicken
Vegetable Medley
- 1 red bell pepper thinly sliced
- 1 cup cabbage shredded
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 cups mixed leafy greens mustard greens, dandelion, turnip greens
- 2 cloves garlic minced
- 1 bunch asparagus trimmed
- 1 apple thinly sliced
- 1 cup mixed berries raspberries, blueberries, blackberries, cranberries, cherries
- 2 tablespoons extra virgin olive oil
- 1 tablespoon avocado oil
- 1 teaspoon ginger grated
- 1 teaspoon thyme leaves
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-8 minutes on each side or until fully cooked. Set aside to rest.
- In a large skillet, heat the avocado oil over medium heat. Add the sliced red bell pepper, cabbage, cauliflower, and broccoli. Saute for 5-6 minutes until the vegetables are slightly tender yet still crisp.
- Add the minced garlic and mixed leafy greens to the skillet. Stir well and cook for an additional 2-3 minutes until the greens wilt.
- In a separate small bowl, combine the ginger, thyme, turmeric, black pepper, and a pinch of salt. Mix well and set aside.
- Push the vegetables to one side of the skillet and add the asparagus to the other side. Saute for 2-3 minutes until the asparagus is bright green and crisp-tender.
- Add the ginger and thyme mixture to the skillet, stirring it into the vegetables. Cook for another 2 minutes to evenly distribute the flavors.
- Remove the skillet from heat and gently toss in the apple slices and mixed berries. Drizzle with extra virgin olive oil and give it a final toss to incorporate all the ingredients.
- Slice the grilled chicken breasts and serve alongside the Spanish style vegetable medley. Garnish with fresh thyme leaves and a sprinkle of turmeric for an added pop of color.
