By: Georgie Fear
2 tsp olive oil
4 cloves garlic, sliced
5 sun dried tomatoes, sliced
5 white mushrooms, sliced
5 ounces baby spinach or 1/2 of a 10-ounce box frozen leaf spinach
5 ounces cubed cooked chicken breast (or beef, or shrimp)
1 tablespoon capers
Half a lemon
Salt and pepper
1 large zucchini, spiralized into thin noodles (a big plateful)
1. Heat the oil in a large skillet over medium-low and add garlic. Cook 2 minutes, then add the tomatoes, mushrooms and spinach and cover with a lid. Let it cook until the mushrooms are soft and spinach is wilted. Meanwhile, microwave the zucchini noodles for 5 minutes.
2. When the mushrooms are soft, add the chicken, and squeeze the juice from the lemon over the skillet. Stir, and season with salt and pepper to taste. Pile on top of zucchini noodles. Enjoy!