WLC Day 9: Blackened BBQ Chicken with Zucchini and Mushroom “Pasta”

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January 21, 2014 by Lauren Grider

Yesterday went well, I think. I had a good workout at Crossfit Impulse. WOD: 10,000 lb Power Clean Team Challenge. Teams of 3 perform power cleans totaling 10,000 lb. I did 25 power cleans at 100 lb. Then, I worked up to a 3 rep max deadlift from the floor for 15 minutes. 3 rep max deadlift from floor: 225 lb.

For breakfast, I had leftover shrimp coconut curry “noodles.” I ate breakfast late because I woke up late. So, then in the evening I had lupper…

Blackened BBQ Chicken and Zucchini and Mushroom “Pasta”

Blackened BBQ Chicken:
chicken of your choice (I used a big package of chicken drumsticks because they were on sale)
1/2 small can of tomato paste (watch ingredients carefully- no sugar added!)
Frank’s Original hot sauce to taste (again, watch ingredients- no sugar!)
1/2 cup coconut aminos
House Seasoning to taste
Zucchini and Mushroom “Pasta”
2 small zucchini squash, julienned
8 white button mushrooms, sliced
2 tbsp diced yellow onion
2 cloves garlic, minced
1/2 tbsp healthy fat of your choice
2 pinches House Seasoning
2 dashes cayenne pepper
1/4 cup coconut milk

Light the grill and season your chicken with the House Seasoning on both sides. Make your BBQ sauce: combine the tomato paste, coconut aminos and hot sauce, and mix well.


Throw that chicken on the grill, basting on both sides with BBQ sauce when almost cooked through. After basting, watch carefully for scorching.


Add the fat, onion and garlic to a skillet over medium heat and stir until soft. Season with House Seasoning. Add the mushrooms and coconut milk, cooking until mushrooms become tender.


Finally, add the zucchini, reduce heat to low, and gently stir until soft. The zucchini noodles are delicate- be careful.


Make your plate!



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