By the middle of the week, I’m usually looking for a quick, healthy dinner to keep us going but requires minimal effort. We often start the week off on Sunday with a roast chicken {my favorite dish to make by far}. I love this ritual we have — it is just the best, heartwarming meal to connect after a fun weekend and gear up for the week ahead.

We’ve never finished an entire chicken just the two of us, so we have more to use in salads in the following days. I also can usually make one more dinner out of it, which can range from tacos to soup to stir-fry. This broccoli and chicken stir-fry always makes my husband happy {and full! which is important}, so we usually enjoy it every few weeks. Happy cooking!

Chicken Stir-Fry

1 cup cooked chicken {this can vary with what you have — you be the judge}
2 cups broccoli
1/2 cup mushrooms, sliced
1 teaspoon Coconut oil
1 tablespoon Light soy sauce
Quinoa

1. Turn the burner for the frying pan on high, and add coconut oil to melt.

2. Cook the quinoa on a separate burner {one part quinoa to two parts water and a dash of sea salt, first to boil then down to a low heat for another 15 minutes}. By the time the quinoa is cooked, your stir-fry will be ready.

2. Cut up the broccoli {or buy pre-cut} into bite-sized pieces, and toss into the frying pan. Let it cook for 3-4 minutes while cutting up mushrooms. Add mushrooms and chicken into the pan and stir until you start to see the mushrooms turning a lighter brown color.

3. Turn the heat down to medium-high and add the light soy sauce {I really try not to use much soy sauce, but we really enjoy the flavor — use your judgment but I like to add just a bit}. Put the lid on the frying pan, and let it cook for another 5 minutes. Voile! Sample to taste, see if you need to add any more soy sauce or cook another minute or two. Once ready, serve the stir-fry on top of a bed of quinoa, light some candles and enjoy a glass of wine with your delicious dinner.