Low-Carb Chicken with Spinach, Zucchini and Eggplant
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 3
Calories 369kcal
Ingredients
14ozChicken Breastskinless
5.3ozMushroomssliced
2cupsSpinach
1Zucchiniunpeeled, diced
1tablespoonGhee
1cloveGarlicminced
⅓Onionchopped
1Eggplantunpeeled, diced
Ingredients for marinade
⅕cupLemon Juice
¼teaspoonSalt
1teaspoonBlack Pepper
2clovesGarlicminced
3tablespoonExtra Virgin Olive Oil
Instructions
For marinating the chicken, mix all the ingredients together and stir thoroughly.
Cut up the chicken in pieces and add the ingredients for the marinade before placing them in a bag together. Put in a refrigerator for 3 hours.
Pour one tablespoon of ghee into a frying pan and allow to heat up. Sauté the onion and minced garlic in the ghee oil for 3 minutes. Remember to stir occasionally.
Now cut the eggplant into small cubes and add to the onion and minced garlic. Allow it to cook for 3 minutes.
Slice the zucchini and mushrooms and add into the pan. Allow it to cook for another 3 minutes.
Now add the marinated chicken and allow to cook thoroughly. This should take about 6 minutes.
Lastly, add the spinach into the mixture and let it sit on the heat for about 5 minutes. Remove from heat when the spinach begins to wilt.
Place in a bowl and allow to cool down a bit.
Enjoy.
Notes:
If you do not like eggplants combined with zucchini, you can use other vegetables that are low in carbohydrate, such as green beans, tomatoes, broccoli, etc. Remember to adjust the time of cooking the vegetables if you are using any other aside from the one in the above recipe.