1 lb yellow squash
1 lb carrots
1/4 cup ghee
4 boneless, skinless chicken breasts, pounded thin
1 t Celtic salt
1/2 cup chopped fresh basil leaves
Juice of 1 lemon
1/2 cup chopped fresh flat-leaf parsley
Peel squash and carrots into ribbons. Place in bowl.
Heat large skillet over med high heat for 1 minute. Add 2 T ghee, let it melt, and swirl to coat the pan. Season both sides of the chicken with 1/2 t salt and place chicken in pan. Cook for 4 minutes, until the bottom is just turning golden brown. Using tongs, flip the chicken and cook 3-4 minutes more, until cooked through. Set the chicken aside on a plate.
Melt the remaining 2 T ghee in the pan. Add squash and carrots and cook for 2-3 minutes, or until soft. Remove from heat and add basil, lemon, and remaining 1/2 t salt.
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