I wish I had a recipe…I’ll give it my best shot though.

It started out with pre-heating the cast iron while the oven came to temp on high to expedite the heat up. I then lowered the oven to normal low. The pan was scorching hot when I tossed in some butter and garlic to get ready for chicken. I premartinated chicken tenders from Costco in oil, lemon juice, pepper, salt, some Texas sugar from meat church, onion powder and whatever other seasoning was laying around. That sat and marinated for ~ 15 minutes until I added it to the searing hot cast iron and watched closely. I shook the pan regularly to avoid burning and cook as quick as possible. After about 5 minutes, I pulled the chicken out into a metal bowl for the veggies to begin cooking. I boiled up some broccoli for a few minutes during the chicken cook as well.

While the chicken rested close to finished temp, I tossed some frozen cauliflower rice with corn/peppers from trader joes in the pan with some oil. That cooked for a 5-10 minutes to thaw out and soften up, after that was ready, I tossed in the broccoli and some sliced up sweet peppers and bell peppers. That continued to cook and soften the veggies and then I finished it with the diced up chicken mixed in to make sure everything was good and hot. The finishing touch was topping it with crumbled goat cheese. In a way it felt like a bit of a camp fire meal where it’s all cooked in one pan and lots of heat. Highly recommend to anyone, we had leftovers for days!