Chick-Veggie Heaven

The versatile chicken lends so much of herself to our
breakfast table. Forgo the eggs and enjoy the meat to get a
scrumptious jump on your day. SERVES 2

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

1 garlic clove, minced

8 ounces fresh asparagus, chopped

1 large carrot, cut into matchsticks

8 ounces leftover Roasted Trussed Chicken, shredded

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8 ounces fresh, raw spinach

Juice from ½ lemon

In a cast iron skillet over medium flame, sauté onion and
garlic for about five minutes or until tender. Add asparagus
and carrot and continue to sauté for an additional five
minutes. Mix in chicken and stir for one minute.

Fold in spinach, remove from heat, and cover. Spinach will
wilt from the steam. Remove cover and drizzle mixture with