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”

Ingredients:
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.

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

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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.

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

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Make your plate!

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