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๐™๐ฎ๐œ๐œ๐ก๐ข๐ง๐ข ๐‚๐ก๐ข๐œ๐ค๐ž๐ง ๐„๐ง๐œ๐ก๐ข๐ฅ๐š๐๐š ๐‘๐จ๐ฅ๐ฅ-๐”๐ฉ๐ฌ ๐Ÿ˜

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๐™๐ฎ๐œ๐œ๐ก๐ข๐ง๐ข ๐‚๐ก๐ข๐œ๐ค๐ž๐ง ๐„๐ง๐œ๐ก๐ข๐ฅ๐š๐๐š ๐‘๐จ๐ฅ๐ฅ-๐”๐ฉ๐ฌ ๐Ÿคค๐Ÿ˜๐Ÿ˜‹โฃโฃ ๐˜๐˜ฆ๐˜ณ๐˜ฆ’๐˜ด ๐˜ด๐˜ฐ๐˜ฎ๐˜ฆ ๐˜ค๐˜ฐ๐˜ฎ๐˜ง๐˜ฐ๐˜ณ๐˜ต ๐˜ง๐˜ฐ๐˜ฐ๐˜ฅ ๐˜ฎ๐˜ข๐˜ฅ๐˜ฆ ๐˜จ๐˜ญ๐˜ถ๐˜ต๐˜ฆ๐˜ฏ ๐˜ง๐˜ณ๐˜ฆ๐˜ฆ, ๐˜ญ๐˜ฐ๐˜ธ ๐˜ค๐˜ข๐˜ณ๐˜ฃ, ๐˜ข๐˜ฏ๐˜ฅ ๐˜ฑ๐˜ณ๐˜ฆ๐˜ต๐˜ต๐˜บ ๐˜ฅ๐˜ข๐˜ณ๐˜ฏ ๐˜ฉ๐˜ฆ๐˜ข๐˜ญ๐˜ต๐˜ฉ๐˜บ (๐˜ฃ๐˜ถ๐˜ต ๐˜ค๐˜ณ๐˜ข๐˜ป๐˜บ ๐˜ฅ๐˜ฆ๐˜ญ๐˜ช๐˜ค๐˜ช๐˜ฐ๐˜ถ๐˜ด!!! )

makes about 4-5 servings

๐˜๐˜ฏ๐˜จ๐˜ณ๐˜ฆ๐˜ฅ๐˜ช๐˜ฆ๐˜ฏ๐˜ต๐˜ด: โฃโฃ

1/4 cup shredded cheese โฃโฃor dairy free cheese
1lb. chicken breasts, or tendersโฃโฃ
1 yellow onion, diced โฃโฃ
2 cloves garlic, minced โฃโฃ
2 tsp. chili powder โฃโฃ
1.5 cups enchilada sauce, gluten free, divided โฃโฃ

1 tsp. ground cumin โฃโฃ
4 large zucchini (I used both yellow and green ones), sliced with a wide peeler, or mandolin โฃโฃ

2 Tbsp avocado oil, extra-virgin olive oil โฃโฃ
sea salt and fresh ground black pepper, to tasteโฃโฃ
โฃโฃ
โฃโฃ

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