In this episode of Happy Belly, dietitian and author Frances Largeman Roth creates an easy and delicious recipe that will help you get more vegetables in your diet: sautéed chicken tossed in zucchini noodles. Zucchini is the cornerstone of this recipe because it is an easy food to digest. Lean proteins such as chicken and seafood are also excellent choices because they are less likely to upset your IBS than proteins with high saturated fat content.
For this recipe you need a vegetable spiralizer. Which you can find in most grocery stores or online. To use the spiralizer cut off the end of your zucchini and twist the end into the spiralizer. Do this for 3 large zucchini.
Next take 1 1/2 pounds of chicken cut into 1 inch pieces and place in your pan. Season with salt, freshly ground pepper and a little apple cider vinegar, sautee for about 5 minutes.
Transfer chicken to a bowl and wipe down pan. Spray pan and add in zucchini noodles for about 5 minutes. Add chicken back into pan with zucchini noodles. Add a dash of salt, pepper, a bit more apple cider vinegar and cilantro.
Stir ingredients together and enjoy!
- 3 large zucchini
- 1 teaspoon salt, divided
- 1 medium lime, juiced
- 1 tablespoon apple cider vinegar
- 1½ pounds boneless and skinless chicken breasts, cut into 1 inch pieces
- ¼ teaspoon ground black pepper
- ¾ cup cilantro, chopped
- Cooking spray