Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside.
Heat a large cast iron skillet to medium-high heat and add oil.
Add chicken, garlic, dried oregano and Himalayan pink salt to skillet and cook for approximately 8-10 minutes or until fully cooked stirring occasionally. Remove chicken from skillet leaving and set aside.
Lower heat under skillet to medium and add lemon juice to deglaze pan. Next add butter and stir until melted. Then whisk in Collagelatin to finish.
Add noodles and chicken back to skillet and toss to combine.
Serve topped with lemon zest and a garnish of fresh oregano.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (454g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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