Ginger Chicken with Sauteed Vegetables and Buckwheat Noodles (Gluten Free)

Guest Post by Shannon Wallace, Certified Holistic Health Coach at Nourished Body Nurtured Soul.

1 lb Chicken Breast
1 eight ounce package 100% Buckwheat Soba Noodles
2-4 Tbsp Coconut Oil
1 inch Ginger, peeled and grated/minced
1 Head Broccoli, cut into small florets
1 Red Pepper, sliced thin
2 Carrots, peeled and sliced thin
1-2 cups Kale, chopped
2 stalks of celery, chopped
Sea Salt

Cook noodles according to directions on package.
Pre-cut all vegetables.
Heat coconut oil in a large pan over medium to med-high heat.
Add chicken and ginger and sauté for 3-5 minutes, until partially cooked, no pink remaining on outside.
Remove chicken from pan, place in a dish and cover to retain heat.
Add more coconut oil to pan if needed and saute Kale and the rest of the vegetables, with a pinch of salt, until desired tenderness. ( I like mine cooked but still a bit crunchy)
Return the chicken to the pan and toss with vegetables for a couple minutes to finish cooking it.
Combine the cooked noodles with the chicken and vegetables and serve.

About the Author: Shannon’s passion for healthy living was born out of a desire to heal herself from the debilitating Autoimmune Condition, Rheumatoid Arthritis. As a Health Coach, she works with her clients by supporting them to find their path, commit to the journey and reclaim their health. You can find her on Twitter and Facebook.

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