[wpurp-searchable-recipe]Spiced Chicken “Pasta” – – coconut oil, boneless skinless chicken thighs (cubed), Sea salt and freshly ground black pepper to taste, Pinch red pepper flakes, sliced mushrooms, garlic (minced), bone broth, extra virgin olive oil, dried oregano, large zucchini (made into “zoodles”, cooked), , In a large skillet, over MEDIUM-HIGH heat, add oil. Add chicken and season with salt and pepper and red pepper flakes. Cook 5 minutes a side, until chicken is golden brown; remove and set half aside for lunch the next day (Chicken and Cabbage Toss).; Add mushrooms, garlic and bone broth to the skillet, and cook for 3 minutes, stirring occasionally.; Return half the chicken to skillet and bring contents to a boil. Reduce heat to MEDIUM and stir in the oil and oregano, and then cover for 30 minutes, or until chicken is tender. Remove and serve warm over cooked “zoodles”.; ; – <p>Related Lunch Recipe: <a href="https://members.savingdinner.com/recipe/chicken-and-cabbage-toss/">Chicken and Cabbage Toss</a></p> – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 2[/wpurp-searchable-recipe]
Spiced Chicken “Pasta”
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