I love repurposing leftover chicken! For this recipe I used an extra FlavorGod chicken breast that I had baked the night before, making it a quick and easy recipe for lunch the next day. The amounts of seasoning are suited to my taste, so feel free to adjust them to suit yourself. Enjoy!
1 cooked chicken breast, sliced (mine was rubbed in coconut oil and about 3/4 tbsp of FlavorGod’s Lemon Garlic seasoning, and then baked the night before)
1 bunch of kale, washed, chopped and ribs removed
1-2 zucchini (I used yellow but any kind will do)
1/8 cup of Tessemae’s Lemon Chesapeake sauce
1/2 tbsp of fresh parsley, washed and chopped
Using a vegetable spiralizer, spiralize your zucchini into zoodles.
Heat a large frying pan to medium high. Pour about half of the Tessemae’s sauce into the pan, and then fry the zoodles in the sauce for a few minutes, until they start to soften.
Add the chopped kale and the rest of the Tessemae’s sauce and stir to combine. Put a lid on the pan, turn the heat down to medium, and let the kale soften.
Once the kale has softened, place your zoodle and kale mixture on your plate and topped with the sliced chicken breast. Sprinkle with fresh parsley and enjoy!
PS. If you haven’t discovered Flavor God spices or Tessemae’s sauces yet, you’re missing out! Check them out at http://www.flavorgod.com and http://www.tessemaes.com. Most, if not all, are Whole30 approved!
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