The most important thing to remember when trying to eat healthily – is that it DOES NOT have to be extravagant to tickle the taste buds! Here’s a “go-to” recipe I use weekly for lunch or dinner.
WHAT YOU NEED:
Courgette
Diced Chicken Breast
Mangetout
Baby Sweetcorn
Baby Asparagus
Himalayan Pink Salt
Coconut Oil
WHAT TO DO:
Heat a little coconut oil in a pan and cook the diced chicken thoroughly.
Chop up baby vegetables and add to chicken.
Reduce hit and stir occasionally.
Using a spiralizer transform your courgette into courgette!
Add to the mix and toss to make sure courgette is well heated.
Add a sprinkle of Himalayan Pink Salt and allow to cook further on a low heat for 5-10 mins.
Serve with some grated cheese!!
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