Low-carb Stir-fry Tomato Zucchini Pasta w/Chicken

Stir-Fry Tomato Zucchini Pasta w/Chicken About The Recipe 10 mins prep 20 mins cook 4 serving 5g net carbs/serving 205 calories/serving Ingredients Zucchini, 2 Large (19.4oz, 550g) Tomato, 2 Roma (3.76oz, 106.7g) Onion, 20 Grams (0.71oz, 20g) Bell pepper, 30 Grams (1.06oz, 30g) Shallot, 5 Grams (0.18oz, 5g) Basil, 4 Leaf (0.07oz, 2g) Garlic Cloves, Peeled, 1 Clove (0.14oz, 4g) Hot chili peppers, red, raw, 1⁄2 Each - approx 4" - 6" long (0.79oz, 22.5g) Chicken Flavor Bouillon, 10 Grams (0.35oz, 10g) Gourmet Beer Chicken Seasoning Rub, 3 grams Shirikiku, Cooking Wine, 1 Tablespoon(15ml) Extra Virgin Olive Oil, 3 Tablespoons Lemon,1⁄2 Medium - 2 1/8" diameter (1.02oz, 29g) Chicken thigh, skinless/boneless, 6 Ounces (6oz, 170.1g) 2-3 pieces Instructions Rinse the chicken then cut the chicken into chunk season with 5g of chicken bouillon and beer can seasoning. Heat a wok or pan then add 1 tablespoon of oil. Cook chicken until it is no longer pink. Rinse the wok/pan then heat on medium to medium-high heat. Add 1 tablespoon of olive oil. Saute onions, peppers, and shallots for 1 minute. Now add in garlic and tomatoes and cook for 1-2 minutes then add in cooking wine. Stir-fry for 1-2 minutes then add in spiral zucchini. Toss veggies for another 1-2 minutes finally, add the chicken back to the wok/pan, and toss an additional 1-2 minutes. Add the last tablespoon of olive oil and a good squeeze of lemon juice. Plate your dish and pour the sauce over the top of the veggies and chicken. Enjoy! Nutrition Info Per Serving Servings 2-4 Nutrient Value Calories 205 Total Carbs 7.5g Net Carbs 5.1g Fiber 2.2g Starch 0.0g Sugar 4.0g Added Sugar 0.0g Sugar Alcohols 0.1g Allulose -- Protein 13.9g Fat 13.7g Monounsat. Fat 8.4g Polyunsat. Fat 2.1g Omega-3 Fat 0.2g Omega-6 Fat 0.8g Saturated Fat 2.4g Cholesterol 54.4mg