Walnut Chicken Bowl #A1

• 3 tablespoons extra virgin olive oil
• 34 cup diced onion (small dice)
• 1 orange bell pepper (medium dice)
• 1 yellow bell pepper (medium dice)
• 2 cups boneless skinless chicken thighs, cooked and chopped
• 1 (15 ounce) can chickpeas
• 1 (15 ounce) can butter beans
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon dry basil
• 1 teaspoon garlic powder
• 2 ounces goat cheese
• 1 cup spinach leaves
• 14 cup spinach leaves
• 2 tablespoons A.1. Original Sauce

1. Add 2 tablespoons extra virgin olive oil to a large non-stick saute pan heated to medium high.
2. Add onions, saute for 3 minutes.
3. Add both bell peppers and saute for an additional 7 minutes, keeping some of the crunch.
4. Add chicken, spices and A1 Original Sauce, saute for 4 minutes.
5. Add chickpeas and butter beans, cook for additional 4-6 minutes.
6. Add 1 cup spinach and saute, carefully stirring until the spinach is cooked down.
7. Place the contents of the pan into a large serving bowl.
8. Sprinkle the 1/4 cup spinach leaves on top, break up the goat cheese with your fingers and top the dish with it, splash with remaining 1 tablespoon olive oil.

extra virgin olive oil, onion, orange bell pepper, yellow bell pepper, chicken, chickpeas, butter beans, pepper, salt, basil, garlic, goat cheese, spinach leaves, spinach leaves, original sauce

Taken from www.food.com/recipe/walnut-chicken-bowl-a1-517741 (may not work)