Chicken “Lo-Cal” Mein

By Jade Billings | Nova Scotia, Canada

A delicious twist on a take out favorite.

Servings: 6 | Prep Time: 15 | Cook Time: 40

Calories: 135 | Total Fat: 3g | Total Carbs: 10g | Protein: 17g

Ingredients:

1 medium spaghetti squash

2-3 chicken breasts

1⁄8 c. reduced sodium soy sauce

1 c. edamame

1 c. broccoli, frozen or fresh

1 c. green beans, frozen or fresh

Instructions:

1. Preheat oven to 400°F.

1 c. yellow beans, frozen or fresh

1 c. sliced carrots, frozen or fresh

1 tsp. ground or fresh ginger

Salt and pepper to taste

Add a few drops of hot sauce if desired

2. Cut squash in half and discard any seeds or pulp. Lightly cover insides with olive oil, and salt and pepper. Place face down on tin foil lined baking pan. Place in oven for 30-40 minutes, or until fork can easily pierce the inside flesh.

3. Chop chicken into small bite size pieces.

4. Add chicken and 3-4 tbs. of soy sauce to a pan and cook until browned.

5. Add ginger to chicken while cooking.

6. Add ¼ of a cup of water and combine edamame, broccoli, green and yellow beans, and carrots in the pan and cover until steamed and veggies still have a little crunch.

7. Once squash is done take out of the oven and scrape the squash with a fork to get all the “noodles” out. Add squash to your pan of chicken and veggies and stir.

8. Add soy sauce to taste and enjoy!