Risotto with Chicken, Spinach, Butternut Squash and Goat Cheese

1 large onion, chopped 4 cloves garlic, minced 4 ½ cups chicken broth 6 Tablespoons Olive Oil 1 ½ cups Arborio rice about ¾ cup white wine 1 bag baby spinach (5oz or so) 2 cooked chicken breasts, cubed (I cook it by generously coating in garlic powder, onion powder, salt and pepper then sauteeing) 4 oz goat cheese about 1 ½ cups steamed cubed butternut squash ground black pepper and salt, to taste parmesan cheese Directions: Heat the brothRead more

Avocado Chicken Salad over Greens

Avocado Chicken Salad over Greens 3 chicken breasts 2 tablespoons coconut oil 3 large avocados 4 green onions 1/2 bunch cilantro 1 lime 1 teaspoon garlic powder 1 teaspoon of Nature’s Seasoning 2 teaspoons coarse sea salt, plus more to taste fresh ground black pepper Cookwell and Company Hatch Chili Vinaigrette (HEB) 8 ounces baby salad greens In a cast iron skillet over medium heat, saute chicken in oil until browned and cooked through. Set aside to cool. Peel, pitRead more