NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

8 oz konjac noodles

1 cup cremini mushrooms

1 cup baby spinach

1 tbsp almond butter

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tbsp rice vinegar

2 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Rinse the konjac noodles thoroughly under cold water for 2 minutes and drain well.

• 2

  Pat the chicken breast dry, season with sea salt and black pepper, and dice into bite-sized pieces.

• 3

  In a small bowl, whisk together the almond butter, coconut aminos, rice vinegar, and grated ginger until smooth.

• 4

  Heat sesame oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear until golden and cooked through, about 5-6 minutes.

• 6

  Stir in the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and fragrant.

• 7

  Add the rinsed noodles to the pan and toss for 2-3 minutes to heat through and evaporate excess moisture.

• 8

  Pour the savory sauce over the mixture and add the baby spinach, tossing until the spinach is wilted and the sauce coats everything.

• 9

  Garnish with sliced green onions and serve immediately.