I love this recipe for a light lunch. It’s tasty, safe, and low carb.

Chicken Saute

Chicken Saute

1 lb chicken breast, skinless, boneless, cut into bite size pieces
2 small zucchini–peeled, then shave slices off to the core
1/2 cup frozen unsweetened cranberries
1/2 cup shredded apple
3 tbsp oil
1 tsp oregano
1/2 tsp dill
1 tbsp parsley
2 tbsp margarine/coconut spread/butter

Heat oil in skillet. Add in chicken breast, apple, herbs and saute quickly.
When chicken is almost done, add shaved zucchini slices and cranberries.
Finish cooking chicken (should take 2 minutes), add margarine and salt to taste.
If you can eat leftovers (which HIT patients like me cannot), then you could always chill the chicken, add in some shredded lettuce and dressing, and make a salad.

Makes 2 servings


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Recipe Corner: Chicken Saute
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2 thoughts on “Recipe Corner: Chicken Saute

  • 08/11/2018 at 3:49 am

    I think this is on my menu for this week

  • 08/10/2018 at 9:29 am

    Oh this sounds so delish!
    I bet it would be a nice refreshing salad in this heat we have had also!


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