Healthy Sesame Chicken

If you need dinner on the table in less than 30 minutes, make this healthy sesame chicken.
It's quick, easy, and delicious. It is also low carb and gluten free.

Servings 4 servings
Calories 316

Ingredients
 1.5 lb. boneless skinless chicken breast
 2 tablespoons refined coconut oil, melted
 2 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
 1/2 teaspoon garlic powder
 1/2 teaspoon red pepper flakes
 1 tablespoon sesame oil
 1 tablespoon sesame seeds

Instructions
1. Preheat your broiler on high (450 degrees F). Line a baking sheet with foil.
2. Pat the chicken breasts dry and cut them into 1.5-inch cubes.
3. Place the chicken cubes in a large bowl. Add the oil, soy sauce, garlic powder and
red pepper flakes. Toss to coat.
4. Skewer the seasoned chicken cubes on skewers (I use metal skewers to avoid pre-
soaking wooden skewers, but when pressed for time, I've been known to use wooden
skewers without pre-soaking them).
5. Place on the prepared baking sheet. Broil, on the top oven rack, 4 minutes. Carefully
turn the skewers (use paper towels, they will be hot) and broil 3 more minutes on the second
side, or until cooked through.
6. Drizzle the chicken with sesame oil, sprinkle with sesame seeds and serve.

Nutrition
Calories: 316kcal | Carbohydrates: 1g | Protein: 38g | Fat: 17g | Saturated
Fat: 9g | Sodium: 347mg

Shirataki Sesame Noodles

Shirataki sesame noodles are delicious, flavorful, filling, and healthy! No carb overload, and
some great fiber for your good tummy bugs to work with.
Servings 1 serving
Calories188

Ingredients
 1 7oz bag angel hair shirataki noodles
 1 teaspoon sesame seeds
 1 tablespoon tahini (sesame paste)
 1 tablespoon light soy sauce (or use a gluten-free alternative and add salt as needed)
 1 teaspoon rice vinegar
 1/8 teaspoon red pepper flakes
 1 cup shredded cabbage
 1 teaspoon sesame oil
 1 large scallion, chopped

Instructions
1. Heat a small skillet over medium-low heat and use it to toast the sesame seeds,
about 2 minutes, just until golden. Watch out so that they don't burn. Remove from skillet
and set aside.
2. Bring a medium pot of water to a boil.
3. Using scissors, open the shirataki noodles package. Pour its contents into a
colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold
running water for 30 seconds.
4. Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they
are.
5. By now, your water should be boiling. Transfer the noodles to the boiling water, bring
back to a boil and boil for 3 minutes.
6. While the noodles boil, heat a clean, dry medium-sized nonstick skillet over medium-
high heat.
7. Pour the cooked noodles back into the colander and drain well. Transfer the noodles
to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until
they are visibly dry and make a squeaking sound when moved in the skillet. This step will
get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce.
8. While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy
sauce, rice vinegar and red pepper flakes. Add the mixture to the dry noodles in the skillet
(use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded
cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.
9. Turn the heat off. Transfer the noodles to an individual bowl. Drizzle with the sesame
oil and top with the sesame seeds and chopped scallion. Enjoy immediately.

Notes
Shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or
constipation, and even intestinal obstruction. They can also affect the metabolism of
medications.

Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Sodium: 612mg | Fiber: 4g | S
ugar: 1.5g