Keto chicken with seasonal vegetables and zucchini noodles
Serving for 1
Half a free range chicken breast
2 small zucchini
4 med mushrooms
6 cherry tomatoes
1/2 red onion cut into quarters
4 basil leaves chopped
1/4 tsp chillies
2 garlic cloves crushed
Salt and pepper
1/4 tsp Italian herbs
1.5 tbsp coconut oil (available at Low Carb Emporium) Spray olive oil
I love this dish as it is a one pan dish. Let’s start by preparing the vegetables. Take one zucchini and cut it into quarters, then the mushrooms into quarters, red onion into quarters, chop basil and crush garlic. Leave cherry tomatoes whole.
Now with a clean chopping board dice your chicken up. I think I have explained this before always use half a chicken breast as in Australia the average size of a chicken breast is 280-320g which is approximately 75-85g protein.
Next using a vegetable spiraler, put your other zucchini through it.
Now heat one tablespoon of coconut oil and cook your chicken once done remove from pan and put aside. Now add onion and the other half tablespoon of coconut oil and cook for about two minutes, then add zucchini cook for one to two minutes, then add mushrooms, tomatoes, basil and garlic then sauté for two minutes. Next add the chicken back with chili and Italian herbs. Cook for a further minute or two, then remove from pan and put aside.
Spray your pan with olive oil and place on heat again and sauté your zucchini noodles until they start to become translucent.
Now assembled your chicken and vegetables on top of your noodles and season with salt and pepper. Enjoy. X