Serves: 4 Time: Let it go… not long though.
Ingredients: A dollop of butter, 2 finely sliced garlic cloves, 2 sliced shallots, 1 finely chopped fresh chilli, 4 chicken thigh fillets chopped into small cubes, chopped veggies (broccoli, zucchini, eggplant, silverbeet), 1 packet of mungbean pasta, 1 egg, half a cup of cheese, salt and pepper, drizzle of extra virgin olive oil, 1 cup of microgreens.
Steps: Heat the butter in a pan to a low-medium heat. Add finely sliced fresh garlic, shallots and chilli. Stir for about 3 minutes until it softens and smells so good. Add chicken and stir occasionally until almost cooked through. Add broccoli, zucchini, eggplant, silverbeet and any other greens that need to be used up. Continue to cook without increasing the heat, until the veggies have softened a bit, or to your own desired crunchiness. Cook mungbean noodles as per instructions and drain. Whisk an egg and cheese with a fork in a small bowl. Throw the noodles into the pan with the chicken and veggies and stir to combine. Stir through the egg and cheese mixture, salt and pepper to taste and a drizzle of olive oil.
By Jasmine at Franklee Healthy