Chicken and Veggie Skillet

Submitted by Tina Fritts
2 chicken breasts, cut into 2 inch pieces
1 yellow squash
1 small onion
1/2 bell pepper (whatever color you have)
2-3 handfuls spinach
1 tsp sea salt
1/2 tsp black pepper
olive oil

Saute onion and pepper in enough olive oil to coat skillet. Add chicken and cook until no longer pink, adding just enough water to pan to keep from sticking and to create steam. Add squash, 1/2 sea salt, and pepper. Put spinach on top of squash and the rest of salt. Add enough water to create steam if skillet is dry. Put a lid on skillet and cook until squash is tender and spinach is wilted, adding a bit of water as needed. Check for seasoning and adjust to taste.