STIR FRY VEGGIES WITH CHICKEN
AND GRAVY ALL OVAH

STEP 1

Ingredients:

1 green bell pepper

2 stalks celery

2 carrots

1/2 round onion

1 clove garlic

1 packet gravy mix or one bottle ready serve gravy

1.5 cup shredded rotisserie chicken

Cut veggies. I had red onion left over from the mango salsa I made the other day.

STEP 2

Cook garlic and onion in olive oil until soft. Add 1/2 tsp Hawaiian salt.

STEP 3

Add veggies. At this point, I found half a yellow bell pepper in the refrigerator, so I threw that in too. There are no veggie rules, throw in what you want or have on hand. Cook veggies till slightly soft. Add a little water to keep from burning.

STEP 4

Throw in shredded rotisserie chicken (remove skin, fat, and bones).

STEP 5

Follow the directions on the gravy packet or you may use one bottled gravy. This Ikea packet directed to add heavy cream in addition to the water, but I left out the heavy cream to save on fat grams.

STEP 6

Remember to use your 9-inch plate! Fill half your plate with non-starchy veggies. I have romaine lettuce, zucchini, and tomatoes. My starch is Okinawan sweet potato which is lower on the glycemic scale than white rice (doesn't make your sugar go up as high because Okinawan sweet potato has fiber). Then, round your plate out with 1.5 cups of your stir fry veggies with chicken and gravy all ovah! Approx 50gm of carb from the potatoes and gravy, 3gm protein. Approx 400 calories without the salad dressing added on. For a healthy dressing drizzle olive oil and lemon juice.