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 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.
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