Shirataki Fettuccine With Lemon Chicken and Spinach
Give a chicken dish a much-needed and healthy spin with this quick shirataki recipe. Spice it up by adding more of your favourite vegetables, or substitute chicken for tofu to make a refreshing vegan dish!
Chicken breast, cut into cubes
Minced garlic clove
Dried oregano or 1 teaspoon
minced fresh oregano
Himalayan pink salt
Large lemon – zested and juiced
(grass-fed) butter preferred
01Rinse the shirataki pasta for 15 seconds, then boil for 2 minutes.
02Drain the noodles and place them in a dry skillet and roast them for 1 minute, before setting them aside.
03Heat a large cast iron skillet to medium-high heat and add oil.
04Add cut chicken, minced garlic, dried oregano and Himalayan pink salt to the skillet. Cook for 8-10 minutes or until the chicken is fully cooked.
05Remove chicken from skillet and set aside to cool.
06Lower the heat to medium and add lemon juice to the pan.
07Add butter and stir until melted.
08Add in the noodles and chicken, toss to combine.
09Serve topped with lemon zest and a garnish of fresh oregano.