June 29, 2012
Ginger Chicken with Sauteed Vegetables and Buckwheat Noodles (Gluten Free)
Guest Post by Shannon Wallace, Certified Holistic Health Coach at Nourished Body Nurtured Soul. Ingredients 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 Directions 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.