Mediterranean Chicken Butternut Noodles
- Serves 2
- Prep in 10 minutes
- Cook in 20 minutes
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
- 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!
