Serve: 2
Ingredients
- 200g chicken breast
- 1 cup bok choy (S), chopped
- 1 cup butternut squash (S), diced and pre-steamed
- 1 cup zucchini (S) i, sliced (flex – moderate salicylates peeled, wild card = higher Salicylate with peel)
- 1 tbsp oil (mild olive, sunflower, or rice bran)
- 1 tsp garlic (optional, tolerance dependent)
Method
- Heat oil in a large pan or wok.
- Add chicken pieces and cook until lightly golden and cooked through.
- Add garlic if using, stir briefly.
- Toss in bok choy and zucchini, stir-fry 3–4 minutes until just tender.
- Fold in pre-steamed butternut squash, heat through, and serve warm.
- Calories: ~320 kcal per serve
