Ingredients
Scale
- FOR THE CHICKEN
- 1 lb chicken breast, diced
- 1 tbsp coconut oil
- 1 tsp coconut aminos
- 1/4 tsp sea salt
- FOR THE CHOW MEIN
- 1 medium spaghetti squash
- 2 tbsp coconut oil
- 1 onion, diced
- 1/2 cup carrots, shredded
- 3 stalks celery, chopped
- 1 cup green cabbage, chopped into strands
- 4 sprigs green onion, chopped
- 3 tbsp coconut aminos
- 1 tsp sea salt
- 1/2 tsp pepper (omit for AIP)
- 2 tsp ginger powder
Instructions
- Preheat the oven to 400 F
- For the spaghetti squash, slice it in half lengthwise and deseed. Place the squash face down on a baking sheet lined with parchment paper and bake for 40-50 minutes or until the squash shell is soft to the touch. Once done, scoop out the inside strands with a fork and discard the shell.
- While the spaghetti squash is cooking, melt 1 tbsp of coconut oil in a pan over medium heat. Add the diced chicken, coconut aminos, and sea salt. Cook until crispy and internal temperature reaches 165-170 F and set the chicken aside.
- Add more oil to the pan along with the diced onions. Saute until translucent.
- Next add the carrots and celery and cook for 5-8 minutes or until soft. Stir in the cabbage until soft for about 1-2 minutes
- Finally, stir in the spaghetti squash, cooked chicken, sea salt, pepper, ginger, and the coconut aminos and satue for about a minute to combine the flavors
- Serve topped with green onion and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Fat: 13.8g
- Carbohydrates: 17.6g
- Fiber: 3.7g
- Protein: 27.2g