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