Basil Oil Infused Dandelion Chicken

The Basil Oil, yellow bell pepper and pear  add a taste of sweetness to the bitter dandelion greens. Dandelion greens are a great source of magnesium, calcium, iron  and potassium.

The Basil  helps to balance the Sacral, Heart, Throat and Brow Chakras.

The Dandelion greens help balance the Root, Sacral, Solar Plexus and Brow Chakras.

Ingredients:

• 1 cup  of boiled chicken ( I reserved 1 cup from another recipe I was boiling the chicken for)
• Reserve about 1/2 cup of the chicken broth
• Add 1 drop of Twilight Essential oil of Basil to 1 TBLS Grapeseed Oil set aside in a glass bowl
• 1 clove minced garlic
• 1 tsp dried oregano or 2 tsp fresh oregano
• 1 small yellow bell pepper cut in strips
• 1 - 2 inch bunch of Dandelion Greens
• 1/2 cup sliced mushrooms ( button)
• 1 peeled and cubed pear

Directions:

1. Rinse Dandelion greens and soak in large bowl of cool water with 1/2 tsp salt for about 10 minutes. Making sure  you are not using any greens with brown spots. After 10 minutes drain and pat dry on a towel.
2. Add the Basil Infused Grapeseed oil to a warm cast iron skillet
3. Add the minced garlic and the oregano
4. Add the yellow bell pepper and simmer on medium low heat until the pepper begins to soften
5. Add the dandelion greens. Turn them over until coated with Basil Grapseed oil. simmer on medium low or low until the greens begin to wilt
6. Add the mushroom slices and simmer until the mushrooms begin to darken slightly about 3- 5 minutes
7. Add the pre-boiled chicken and gradually add the chicken broth to moisten
8. Add the pear
9. Simmer on medium low or low until the pears are soft and the chicken is heated through about 5-8  minutes

Serve:

• Serve as is or over a bed of rice or even just eat with rice crackers.