Chicken Primavera

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Chicken Primavera (shown on low-carb pasta)

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:

268 calories

11.7 g  fat

21.2 g carbs

14.07 g  fiber


21.0 g  protein

343 mg sodium


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