Sooo some of you may have seen me demo this on my instagram page the other day. I literally made it up on the spot with leftover things I had kicking around in my fridge and freezer. I did not anticipate it turning out like it did.
So freakin delicious!! It’s packed with protein. The spiralled zucchini made it totally fun too. A great an easy meal to take with a couple different moving parts.
To break this meal down into prepped steps so your not doing all at once here is what you do:
In the morning throw the chicken in the slow cooker with ingredients listed and cook all day until chicken is shreddable.
In the morning you can also put a pot of quinoa on. For two cups of cooked quinoa cook approximately 1/2 cup quinoa with 1 cup of water. You can cook it right in the chicken stock to save the seasoning step.
Then enjoy the day.
Later when your ready for dinner. Peel or spiral your zucchini and toss everything together and warm through in the oven!
Here is the full recipe:
Cals per serving 287
12 ounces of chicken or 2 big chicken breasts
1 tsp garlic powder
1 tsp onion powder
2 tsp basil
1 tsp chilli flakes
2 tsp salt
2 small/medium zucchini
1 tsp salt
2 tsp apple cider vinegar
2 cups cooked quinoa
1 tsp chicken in a mug
½ cup feta cheese
Cook chicken with all seasonings in an instant pot or slow cooker so you’re able to shred after cooked. Spiralize or peel zucchini so it’s in string type shape. Toss with salt, pepper, and ACV. Season cooked quinoa with chicken in a mug. Once chicken is cooked and shredded, toss all ingredients together in a baking dish. Sprinkle feta on top and bake at 425 for 7-10 minutes.