If you’re to the grain rung of OWL, this is a great way to use up that 1 leftover piece of chicken breast in the fridge. If still on Induction, substitute zucchini noodles (thin strips sauteed in butter or steamed) instead. Any leftover makes a great lunch the next day.
6 oz. cooked chicken breast, cut into bite-size slices.
2 T. olive oil
1 medium yellow squash, cut in half lengthwise & sliced pretty thin
1 oz. red bell pepper
1 oz. green bell pepper
1 small carrot, peeled and sliced thin
2 oz. yellow onion, sliced thin lengthwise into slivers
2 plum tomatoes, seeded and coarsely chopped
1 clove minced garlic
Pinch oregano & basil
Pinch salt and pepper
2 oz. low-carb pasta, cooked JUST to “al dente” or zucchini noodles
DIRECTIONS: Boil pasta per package instructions, 8-9 minutes. While that is cooking, using non-stick skillet, heat oil and saute onion, squash, carrot and peppers until nearly tender, or about 5 minutes. Add meat, tomatoes and seasonings. When tomatoes are fully cooked, in about3-4 more minutes, add strained, cooked pasta or zucchini noodles. Toss well and serve.
NUTRITIONAL INFO: Makes 3 servings, each with:
11.7 g fat
21.2 g carbs
14.07 g fiber
7.13 NET CARBS
21.0 g protein
343 mg sodium