Rate this recipe!
| Servings |
serving
|
Ingredients
- 2 teaspoons coconut oil
- 1 clove garlic (1 CHO)
- 50 grams onion small, diced (4 CHO)
- 50 grams white mushroom , or small crimini mushroom, diced (1.5 CHO)
- 60 grams chicken cubed (1 PRO)
- 1/4 cup canned full-fat coconut milk (2.5 CHO)
- 1/2 lemon juice and zest
- Pinch of cayenne pepper optional
- 1 package Shiritaki noodles rinsed (0.5 CHO)
- 20 grams fresh basil chopped (0.5 CHO)
Ingredients
|
Rate this recipe!
|
Instructions
- Add the coconut oil to a medium skillet over medium-high heat. Add the garlic, mushrooms, onion, chicken, and a splash of water to the skillet. Cook for 5-6 minutes, stirring frequently, until the chicken is completely cooked through.
- Meanwhile, in a small cup, mix together the coconut milk, lemon zest, lemon juice, cayenne, and salt. Add this mixture to the skillet. Stir well and turn off the heat.
- Add the rinsed noodle to the skillet and stir. Add the fresh basil and serve.