Ingredients
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1 Chicken BreastCut into strips
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6 or more slices Courgette
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1 stalk Celery, sliced
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1 clove Chopped garlic
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1½ tablespoons Olive Oil
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Squeeze (approx 1 teaspoon) Lime juice
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1/4 Red onionSliced
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2 Cherry TomatoesOptional
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To taste Ground Black Pepper
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1 tablespoon Chopped Herbs of your choice
Directions
It’s important to have a few low carbohydrate recipes that can be cooked for lunch or dinner on days when blood sugar is a bit off or you just want to keep it light.
Never cooked lettuce before? Lightly sautéed crisp lettuce like Iceberg, Coz or Romaine are ideal. You can also use young crisp cabbage leaves. Softer leaved greens like kale or spinach can also be added.
They are ideal for throwing into a stir fry towards the end. I like mine just heated, but still crispy but you can cook for longer for a softer texture.
Steps
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1
Done
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Pour a ½ tablespoon of olive oil and a squeeze of lime juice over the sliced chicken and marinate for approximately 1 hour. This isn't essential, but does make the chicken very tender. |
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2
Done
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Heat the remaining olive oil in a nonstick pan or wok. Add the chicken and sauté until it is cooked through. Set the chicken aside on a warm plate. If the pan is large enough you can just move the chicken to one side, away from direct heat. |
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3
Done
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Add the courgette and celery to the pan and when they have started to colour add the garlic. Continue cooking for another 2 to 3 minutes. |
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4
Done
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Add the lettuce, tomato (if using) and onion and heat through. |
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5
Done
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Add the cooked chicken to the vegetables and serve on a warmed plate. Add freshly ground black pepper and some fresh herbs of your choice. |
