2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
Add the minced garlic in with the onions, and sauté together one more minute
Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Since trying to limit my carbs to under 60g at major meals, I stopped eating pizza with friends. That sucks. My trainer recommended the flatbread months ago and mentioned he uses them to make pizza. I’d gone to the local supplier of P28 stuff and found them out of the bagels I usually get. So I got some flatbread and tried out this.