Recipes

 

 

Meal Prep Chicken that tastes so good you think you’re cheating on that diet! Growing up in Idaho one of the things I took for granted as a child was always having fresh produce during the summer months. My Grandpas both harvested such beautiful and healthy produce each year, giving a whole to new meaning to Idaho home cooked meals. Now as an adult I wish I would have inherited that green thumb of theirs, unfortunately I can barely keep a cactus alive!

One of the hardest parts of eating healthier is trying to find ways to make the boring Tupperware meal prep chicken taste, well let’s be honest, TASTE.  I love experimenting with different vegetables, especially fresh from the garden, to add to my chicken.

 

My brother called me a few days asking if I wanted any of his garden’s harvest and I jumped on the opportunity to add some color into my vegetable wheel and make my basket look so bountiful on my counter! 

Zucchini and yellow squash make wonderful noodle replacements for those that are watching their carbohydrate intake, carb cycling, or have allergies/intolerances, such as myself.

You will need a spiralizer for this meal, I use the Kitchen Aid spiralizer attachment, but any type of spiralizer will work just fine. I chose a thicker spiral to make the noodles seem a bit bigger than the normal spaghetti sized pasta. It is all comes down to your own personal preference when choosing the size of noodle.

Once I have a bowl of fresh spirals I toss them into a heated pan, coated in olive oil spray, to pan sear them. It gives the noodles a crunchier texture rather than soft and juicy. This is also another personal preference, I like my noodles to be on the crunchier side, others may choose a softer texture.  

 

BBQ Chicken & Spiralized Yellow Squash

 

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

1 Chicken Breast

Busters Texas Style Barbecue Hot BBQ Sauce

1 tsp Himalayan Pink Salt

½ tsp Garlic Powder

1 tbsp. Olive Oil

1 Large Fresh Yellow Squash

Instructions: Lightly salt,season, and baste chicken breast with Himalayan pink salt, garlic powder, and BBQ sauce then bake at 350 F for one hour and fifteen minutes. Spiralize fresh yellow squash in desired noodle size. Toss the squash noodles into heated pan with olive oil until desired texture is reached. Stir often. Shred chicken breast and serve!

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