Jerked Chicken with Mushrooms and Cauliflower

We served this on wild rice blend (Wild, Brown, & Jasmin rice).  This was extremely quick, the rice taking the longest to be cooked.  I may add panko at the end of the veggies cooking next time, who knows.

Ingredients

• 4 Chicken Thighs

• 3 T B&Gerk

• 1 lb mushrooms halved or quartered into bite size chunks

• 1 small head cauliflower, cut into bite-size florets about 4 cups

• 1 small onion chopped

• 2 cups spinach

• 1 cup artichoke hearts quartered

• 4T Olive oil

• 4 T Chopped garlic

• 1 T Italian seasoning

• ¼ t red pepper flakes

• 2T Parmesan

Coat chicken with B&Gerk with ~1T B&Gerk.  Cook stove top on medium or medium low heat in ~2 T olive oil.

About 10 minutes before the Chicken is done (about 145 degrees internal temp on my stove), start the veggies.

In a deep skillet, add ~2T Olive oil, garlic red pepper flakes, and Italian seasoning.  On Medium High to High heat, start toasting the garlic.  Just as the garlic is browning, add onions.  Mix them into the oil.  About 1 minute later, mix in the mushrooms.  About 2 min later, mix in the cauliflower.  Add 2 T B&Gerk.  About 2 minutes, add spinach and artichoke hearts.  Mix in.  Mix in the parmesan cheese and remove from heat.

At this point the chicken should be done.  Place the chicken on top of the veggies, pour any fluid over the dish.  Serve.