A little different twist on breakfast:
- 1 pound chicken (boneless skinless breast)
- 4 Tbsp olive oil, divided
- 8 small zucchini or (4-5 medium)
- 1 C chopped celery
- 2 tart apples
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 C fresh sage
Heat cast-iron skillet (med/high heat). Place 2 Tbsp oil inthe skillet; when hot, cook chicken on med-high until golden. Turn over and cook until other side is golden. Remove from pan and set aside even though center is not quite cooked through.
Add remaining 2 Tbsp oil to pan. When oil is hot, add the celery and cook until soft.
While celery is cooking, slice the zucchini to make 8 C slices. Core and chop apples.
Powder the sage in an herb mill (or a coffee grinder set aside for herbs) with the salt and garlic powder. Toss this mixture together with apple pieces and zucchini slices in a bowl to mix well and thoroughly season the produce.
When celery is cooked, add zucchini/apple mixture to the pan. Cook about 10 minutes until apple is soft. Meanwhile, cube the chicken.
Add chicken to cooked apple/zucchini and cook, stirring, until chicken is cooked through.