Low carb and fabulous! Add this one to your weekly menu, it’s that good! Zucchini, yellow squash and Lindsay Naturals Green Olives makes a splendidly savory dinner that’ll keep your diet goals in check while satisfying your foodie dreams!
1/4 cup soy sauce or coconut aminos
2 cloves garlic, finely chopped
1” fresh ginger, finely grated
2 lbs boneless chicken breasts, cubed
1/4 cup almond flour
3 Tbsp olive oil
1/4 yellow onion, very finely diced
2 medium zucchini, halved and sliced
2 medium yellow squash, halved and sliced
Pinch chili flakes
1 (6 oz) can Lindsay Crafted Green Ripe Olives
1 Tbsp finely chopped parsley
In a 13x9” pan, whisk together soy sauce, garlic and ginger.
Add chicken breasts to the bowl, stir until well coated with the sauce. Sprinkle with almond flour and mix again
In a large skillet or wok, heat oil over medium-high heat.
Add chicken and cook without stirring for 3-4 minutes, or until golden brown.
Add onion, zucchini, squash and chili flakes. Stir-fry until chicken is cooked through.
Add olives just before removing from heat. Garnish with parsley.
Serve immediately and enjoy!
