Mediterranean Chicken Butternut Noodles
Gluten-free & low carb, these butternut noodles provide yet another way to add more veg to your meal. This dish is packed with vibrant veg — so dust off the spiralizer, buy the noodles pre-prepared or just get grating for this super simple lunch or dinner.
Key Facts
- Gluten & Grain Free
- 7 Types Of Plants
- Low Carb
- Simple & Delicious
Ingredients
- 250g butternut noodles (or you can just grate it if you aren’t in the mood to spiralize!)
- 1 small red onion
- 2 sticks celery
- 2 cloves garlic
- 7-8 cherry tomatoes
- A large handful olives
- 2 poached chicken breasts(bring a pan of water to a boil, turn the heat off, put the chicken in, cover with a lid & leave for 20 mins)
- 2 large handfuls spinach
- 1/2 tablespoon coconut oil
- Salt & pepper
- Optional: you could crumble over some feta cheese at the end if you fancy
Preparation
01
Finely dice the onion and celery, add to a frying pan with the coconut oil. Heat on low stirring to coat the veg once the oil is melted. Cover with a lid, leave to sweat gently for 5 minutes.
02
Meanwhile prep your other veg – halve the tomatoes & olives, crush or mince the garlic & shred the chicken into pieces.
03
Add the butternut noodles to your pan with the garlic and 1/3 cup water, re-cover with the lid and leave to steam for 5 minutes, stir/toss with tongs, pop the lid back on & cook for another 5 minutes.
04
Add the chicken pieces & tomatoes, season, put the lid back on & cook for another 3-4 minutes until the chicken is warm.
05
Add the spinach and turn the heat off so it just wilts in the residual warmth of the pan.
06
Transfer to a bowl, top with the olives and dive in!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
