This meal is perfect when you follow a low carb diet or simply trying to cut down on the carbs a bit.
Packed with yummy nutritious veggies and a good amount of protein from your lean chicken fillet.
The zucchini gives a creamy taste to the dish that works well with the lean chicken fillet.
Once you’ve prepared your ingredients it’s 1, 2 , 3 and your done!
So much healthier than your ordinary noodles.
Serves 2 – 3
1 Punnet zucchini’s (the bigger the better)
1 carrot (peeled)
1/2 punnet button mushrooms
1 onion (finely sliced)
300 g Chicken fillet cut into thin strips
little olive oil / coconut oil for frying
salt and pepper to taste
Ground black pepper
Prepare your veggies by rinsing, cutting the tops and peeling your carrot.
I’ve use my Julienne cutter, but you can slice the carrot and zucchini in thin layers and simply cut it in Julienne strips.
Rinse the veggies and set aside.
Heat a Wok or large pan and add a little olive oil. Add the onions and saute’ for a minute or two until the onion is translucent.
Add the mushrooms and saute’ for another minute until golden in colour. Add the chicken and salt and pepper to taste and transfer the mixture to a separate bowl once the chicken is cooked trough.
In the same pan add your veggies and a little water to barely cover it (+- 60 ml) . Cook your veggies for +- 3 minutes giving it the occasional stir. Don’t over do it though, you still want you veggies to hold their shape
Add the veggie seasoning when the water is almost evaporated, add the chicken back to the pan with the veggies.
Mix trough and serve hot with a good pinch of freshly ground black pepper.
If you use a Julienne cutter:
Cut the first two strips while holding the zucchini in your hand, transfer the zucchini to a cutting board with the cut side facing down. Now gently run your cutter over the zucchini until you are only left with one slice which you can cut into strips using a veggie knife. This method makes it so much quicker and easier and prevents injuries.