Greek "Noodle" Toss
To add more protein to the meal, I picked up a rotisserie chicken. Cut it up and now I have chicken for other meals. Double SCORE!
Makes 2 servings. Macros per serving (not including the chicken):
172 calories, 9g fat, 14.5g carbs, 6.5g protein
Ingredients
1 TBSP extra virgin olive oil
1/4 cup diced red onion
2 tsp minced garlic
1/3 cup low sodium chickpeas, rinsed and drained
1/2 tsp chopped fresh thyme
6 cherry tomatoes cut in half
3 oz butternut squash spiral "noodles"
1 cup baby spinach, torn
dash of salt
2 TBSP reduced fat Feta cheese
Heat oil in skillet over medium heat. Add onion and garlic, cook for 4 minutes. Add chickpeas, thyme, and tomatoes, cook for 1 minute. Add butternut "noodles", spinach and salt. Toss gently to combine and cook 3-4 minutes until noodles are tender. Divide into serving two serving bowls and top with cheese. I then added some of the diced rotisserie chicken as well.
If you would like to make the original recipe, the link is below
Cooking Light Greek Spaghetti Squash Toss
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