Savory Garlic Chicken with Yuca, Peppers & Mushrooms + Steamed Rice

Instructions:
Step 1: Heat olive oil and butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
Step 2: Add chicken strips, season with salt, pepper, oregano, and parsley. Cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Step 3: In the same skillet, sauté onions, bell peppers, and mushrooms until soft and slightly caramelized, about 5-7 minutes. Return chicken to skillet and toss everything together.
Step 4: Meanwhile, boil yuca in salted water until fork-tender (about 20-25 minutes), then drain.
Step 5: Heat a separate pan with olive oil and lightly sear cooked yuca with garlic powder and a pinch of salt for a golden crust.
Step 6: Serve the garlic chicken and sautéed veggies alongside the yuca and a mound of steamed rice.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and veggies in a skillet or microwave until warmed through. Yuca can be reheated in a skillet for best texture. Rice can be microwaved with a splash of water to stay fluffy.