A tasty pasta-esque recipe that is GF, DF, SF, Paleo and just perfect for Summer. Double the recipe for a super delish lunch tomorrow
Prep 10 min | Cook 15 / Serves 1
Recipe By: Megan Ford / @megshealingkitchen
- 1 tsp extra virgin olive oil
- 1 garlic clove - diced
- 1 medium-large zucchini - spiralized
- ½ packet of konjac noodles - rinsed with boiling water
- 100g chicken thigh - diced
- 2 handfuls of baby spinach
- 2 Tbsp of Botanical Cuisine Basil & Kale Pesto (or make your own)
- 1 tsp Gevity Rx Natural Bone Broth Body Glue
- Few shakes of onion powder
- Cracked pepper
- Chilli to taste
- 2-4 Tbsp nutritional yeast (or dairy free cheese alternative of choice)
- 1 tsp hemp seeds
Method
- Dissolve bone broth in 2-3 Tbsp boiling water
- Add the pesto and stir until there are no large clumps.
- Pour olive oil into a pan, cook chicken until cooked through
- In a separate pan on medium heat, fry off garlic and zucchini noodles for 30 seconds
- Add konjac noodles, pesto + broth mixture, onion powder, pepper and chilli, and stir to combine
- Once zoodles have begun to soften, add chicken and baby spinach, stir to heat through and wilt the greens
TIPS:
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