With school starting up again, here’s a quick and easy dinner or even lunch idea. It was featured in the June 16th edition of Woman’s Way, and it’s a great go-to!

Courgetti with sundried tomatoes and grilled chicken(single serving):

1 courgette per person

1 garlic-minced

1 chicken breast

4-5 five sundried tomatoes

1 tumeric (adds extra benefits, but can be easily substituted for a Cajun or

any other spice mix)

dash of salt and pepper

1 tablespoon olive oil or coconut oil

Use a mandolin or spiralizer to make the courgetti (if you have neither,

the larger blades on a grater usually work just fine OR a vegetable peeler!)

and set aside. Sprinkle the tumeric, and salt and pepper on the chicken.

Heat olive oil or coconut oil in a pan. Add your garlic, and after a couple of

seconds, add the chicken. Cook through. Toss in the courgetti. Toss in the

sundried tomatoes. Top with pine nuts for an extra crunch.