I have to say I’m enjoying having my own kitchen. It’s been four years since I’ve had a stove to call my own.
You may now call me Chef Betty Paula Emeril Irvine III.
Lately I’ve been trying to add some healthier things to the menu, especially gluten and wheat free.
I found this recipe on the Whole Foods Market iPad app. I didn’t use the red pepper flakes because I didn’t have any, and I used cherry tomatoes instead.

The recipe suggests serving over quinoa or brown rice and garnishing with Parmesan cheese or toasted breadcrumbs. So, I bought the brown rice, but it’s looking pretty in my cupboard because I got tired. Maybe I’ll cook it later.

Garlic Chicken Simmered with Zucchini, Tomatoes, and Mushrooms. 

Ingredients:

• 2 tbsp Garlic Olive Oil
• 1 med. yellow onion, sliced
• 6 oz. portobello mushrooms, coarsely chopped (about 2 1/2 cups)
• 2 garlic cloves, finely chopped
• 1/4 to 1/2 tsp red pepper flakes
• Sea salt and freshly ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 cup gluten-free chicken broth
• 4 plum tomatoes, quartered
• 2 med. zucchini, cut into 1-inch pieces
• 1 lb. chicken tenders

Directions:

1. In a large skillet, heat oil over medium-high heat. Saute onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano, and basil until onions are translucent, 4 to 5 minutes. 
2. Stir in chicken broth, tomatoes and zucchini and bring to a simmer.
3. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes.

Serve immediately.