1/2 pkg shirataki noodles
8 oz chicken breast, sliced think to cook fast
2 portabella caps
2 cups favorite veggies
Seasonings of choice
Grated Parmesan (optional)
Olive oil for frying
I fast fried my chicken, because it was too hot to turn on the oven to broil it, and too much work to light the grill. Using about 2 Tbls oil, I fried each breast piece for about 3 min on each side using a tiny bit of Red Robin seasoning and garlic/herb no-salt seasoning.
In the same pan, using the same oil, I took out the chicken and put in the two portabella caps, face down, and put the lid on to let them wilt a little, but not enough to get mushy.
I prepared my shirataki noodles, while everything else cooked, and put them right on the plate with a little I Can’t Believe It’s Not Butter spray and a light sprinkle of parm.
I put my mushroom caps on a plate, put the chicken on top and used my low-carb bbq sauce.
On the side I had 2 cups of steamed cauliflower.
Entire meal: 337 calories; 60 protein; 7 fat; 23 carb; 12 fiber (11 net carbs)