Chicken and Summer Squash Toss
To this day, this recipe is one of my favorites since it is not only gluten free, dairy free and low carb, but it is quick and easy. I've never had anyone dislike it, even my spice-a-phobic fiancee! The spice can be adjusted easily by controlling the red pepper flakes and spicy tomatoes (if using canned tomatoes).
2 lbs. boneless skinless chicken, fresh or defrosted
3 pieces turkey bacon*
1 large can organic whole peeled tomatoes
1 large can organic tomatoes with green chilies (spicy) or 1 can organic diced tomatoes
2 medium zucchini, sliced
1 medium yellow squashed, sliced
4+ cloves fresh garlic, minced
1 T. extra virgin olive oil
1 can green chilies
Optional: 1 dash dry red wine in tomatoes or balsamic vinegar
Seasonings:
2 T. crushed red pepper flakes
1 T. garlic and onion powders
* Whole Foods sells natural no-nitrates or flavorings, Gluten Free turkey bacon in the refrigerated section
Spray large skillet or wok with olive oil spray or use 2 T. virgin organic coconut oil. Preheat wok to high heat and add garlic and turkey bacon. Saute bacon until crispy and remove from pan; pat off excess oil from bacon with a clean paper towel and set aside (you can leave the bacon in the wok the entire time, but it will start to reabsorb tomato juice and become soggy). Add chiken and spices to hot wok and cook until chicken is almost done but still pink inside; add squash, zucchini, and tomaoes and simmer until chicken juices run clear (about 7-10 minutes in my experience). Add crumpled turkey bacon and toss together, serving on a bed a steamed kale, collards, or rice. Also, gluten fee pasta or shirataki noodles would work well as a base.
Serves: 4-6
Note: The chicken can be cooked as full breasts, tenders, or cut into bite sized pieces. I have found that bite size pieces work best for my family.
This recipe is dairy free and gluten free.
Spray large skillet or wok with olive oil spray or use 2 T. virgin organic coconut oil. Preheat wok to high heat and add garlic and turkey bacon. Saute bacon until crispy and remove from pan; pat off excess oil from bacon with a clean paper towel and set aside (you can leave the bacon in the wok the entire time, but it will start to reabsorb tomato juice and become soggy). Add chiken and spices to hot wok and cook until chicken is almost done but still pink inside; add squash, zucchini, and tomaoes and simmer until chicken juices run clear (about 7-10 minutes in my experience). Add crumpled turkey bacon and toss together, serving on a bed a steamed kale, collards, or rice. Also, gluten fee pasta or shirataki noodles would work well as a base.
Serves: 4-6
Note: The chicken can be cooked as full breasts, tenders, or cut into bite sized pieces. I have found that bite size pieces work best for my family.
This recipe is dairy free and gluten free.
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Blessed be,
Cindy