Mediterranean Chicken Butternut Noodles

  • Serves 2
  • Prep in 10 minutes
  • Cook in 20 minutes
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 pieces poached chicken (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

  1. 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.

  2. 02

    Meanwhile prep your other veg – halve the tomatoes & olives, crush or mince the garlic & shred the chicken into pieces.

  3. 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.

  4. 04

    Add the chicken pieces & tomatoes, season, put the lid back on & cook for another 3-4 minutes until the chicken is warm.

  5. 05

    Add the spinach and turn the heat off so it just wilts in the residual warmth of the pan.

  6. 06

    Transfer to a bowl, top with the olives and dive in!

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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