Brussels Sprouts and Bell Pepper Stir-Fry with Rotisserie Chicken

1.Heat olive oil in a large skillet over medium-high heat.

2.Add the sliced sweet onion and minced garlic to the skillet. Sauté for about 2 minutes until the onion is translucent and the garlic is fragrant.

3.Add the halved Brussels sprouts to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to brown.

4.Add the sliced mushrooms and bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

5.Stir in the shredded rotisserie chicken and soy sauce. Cook for 2-3 minutes until the chicken is heated through.

6.Add the fresh spinach and chopped green onions to the skillet. Stir well and cook for another 1-2 minutes until the spinach is wilted.

7.Drizzle sesame oil over the stir-fry, and season with salt and black pepper to taste.

8.Mix everything well to ensure the flavors are combined evenly.

9.Remove from heat and serve hot.