I am in the kitchen just loving Winter Citrus with CA Grown! One of my favorite reasons to embrace winter is luscious, juicy citrus–simple yet unbelievably divine.
California growers supply more than 80% of the fresh, whole citrus our country eats, and as a gal who spends more than 100 days a year in California, that makes me proud. California is also the sole supplier of almonds for the entire US! And they grow so many other fabulous fruits, nuts and vegetables all year round. And when you buy California Grown produce, you’re supporting small farms and farmers.
California citrus is just a spectacular way to enjoy winter and bring a little sunshine indoors. It can be as simple as peeling an orange or, if you’re like me, a lily gilder, creating an extravagant platter. Delicious with crackers, salami, California avocados and almonds. Add whatever you love and make it your own!Print
This is a delicious, fast, and easy weeknight dinner!
- 1 tsps turmeric powder
- 1 Tbsps smoked paprika
- 2 tsp granulated garlic
- 1½ tsp salt, divided
- 1–½ lbs boneless and skinless chicken breasts (about 3 breasts)
- 4 Tbsps olive oil, divided
- 12 oz. broccolini (2 packages)
- 5 garlic cloves, chopped
- 2 Tbsps coconut aminos
Cut the chicken breasts on a diagonal into thin strips, about 1/4? in width, which will be about 7 pieces per breast. Set aside in a large bowl.
In a medium bowl, stir the turmeric powder, smoked paprika, granulated garlic, and salt together to make a spice mixture. Add to the cut chicken, with 2 Tbsps of olive oil. Mix to coat well.
Heat 1 Tbsps olive oil in a large sauté pan over medium high heat and sauté the broccolini for 2 minutes. Add the chopped garlic and sauté for 1 more minute. Remove and set aside.
In the same pan over medium high heat, add the remaining 1 Tbsps olive oil, a sprinkle with salt and sauté the chicken for 1 minute a side. Remove and set aside.
Add 2 tsps coconut aminos to deglaze the pan and return the chicken and broccolini to the pan and stir to warm. Serve.