ZUCCHINI NOODLES WITH CHICKEN AND SPINACH
Bake the Chicken: To bake the chicken, preheat your oven to 200 Degrees Celcius. Sprinkle the chicken with a variety of herbs, like garlic powder, dried basil, dried parsley, dried thyme and dried rosemary. Cook for 20-30 minutes (depending on the size). Remove from the oven, let sit for 2-3 minutes, then dice up.
Make Zucchini Noodles: I spiralize one small to medium-sized zucchini per person. A large zucchini may serve 1-2 people. There are several tools you can use to make zucchini noodles, you can also purchase ready-made noodles at your local grocery store.
Sauté Garlic and Spinach: Heat a large sauté pan on medium heat and add 1-2 tablespoons of coconut oil. Mince 3 garlic cloves, add that to the pan and stir for 30 seconds. Then add 4 cups of baby spinach and stir until wilted.
Combine Everything: Add the zucchini noodles to the sauté pan along with 2 cups of diced chicken and toss for 1-2 minutes. The key is not cooking the zucchini noodles, but simply warming them up. If you overcook them, they’ll quickly turn soggy. It’s best to keep them al dente.
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