Recipes

[Chi-town girl]

You can use just about any produce or meat you’d like (the restaurant offers kale, carrots, peas, onions, spinach, Brussels sprouts, beef and shrimp, in case you need inspo). The rest is all pantry staples that you already have in your kitchen.

Ingredients

• Extra-virgin olive oil

• 4 cloves garlic, crushed

• 1 head broccoli, parboiled

• 1 pound ground chicken

• 1 packet taco seasoning

• Salt

• Freshly cracked black pepper

• 1 zucchini, sliced

• 1 cup mushrooms, sliced

• Soy sauce

• Crushed red pepper flakes (optional)

Step 1: Heat the olive oil in a deep sauté pan. Add the garlic to the pan and sauté until fragrant. Add the broccoli. Toss to coat in oil and cook until almost tender.

Step 2: Meanwhile, heat more olive oil in another deep sauté pan. Add the ground chicken and season with taco seasoning, salt and pepper. Cook until fully cooked through. Once ready, turn off the heat.

Step 3: Once the broccoli is almost finished, add the zucchini and sauté for a few minutes more. Once the zucchini is tender, add the mushrooms, soy sauce, salt and crushed red pepper flakes.

Step 4: Once all the vegetables are tender, drain the excess liquid from the pan. Add the chicken to the vegetables and stir to combine.

Yup, it’s that simple. We’ll call tonight’s dinner “The One Where We Eat Like Monica Gellar.”