My first feature goes to @jessicasodenkamp🍉 It’s really no surprise that I chose this HCLF account! She’s just such an inspiration and makes plantbased abundance look incredible!!🌱 I normally don’t do solo features for my contests but I’m gonna try to switch things up this time around😊 No worries though, I promise to share as many accounts as possible!
🎉For a chance to be featured, simply:
1. Repost any of my photos📷
2. Tag @raw_manda and #rawmanda110k in the original caption!😘 http://ift.tt/1K7pMHW
These veggie noodles are the real deal - tastes like real pasta but a sneaky way to get an extra serving of vegetables into your eating. Watch the magic of this recipe being made here.
3 large zucchini 1 teaspoon salt, divided 1 medium lime, juiced 1 tablespoon apple cider vinegar 1½ pounds boneless and skinless chicken breasts, cut into 1 inch pieces ¼ teaspoon ground black peper ¾ cup cilantro, chopped Cooking spray
Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles.
Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add ½ teaspoon salt and ground black pepper towards the end along with apple cider vinegar, stir and cook for another minute. Transfer to a bowl and set aside.
Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1½ minutes, stirring frequently.
Remove from heat and add previously cooked chicken, remaining salt, lime juice and cilantro. Stir gently and serve hot.