This is one of my go-to quick meals when I have leftover chicken. I will often throw an extra chicken breast into my pan so that I can repurpose it and make a simple lunch the next day.

Ready in minutes, I serve this lemon pecan chicken over sauteed konjac noodles and it sure hits the spot!

Ingredients

1 chicken breast, cooked and diced
1 pack (approx. 250 g) fettucine-shaped konjac noodles
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan
2 Tbsp butter
2 Tbsp pecans, chopped
1 Tbsp lemon juice
Salt and pepper, to taste

Yields: 1 serving
Per serving*:
Calories: 1072
Net carbs: 6
Protein (grams): 121
Fat (grams): 57

Prep time: 5 min
Cook time: 12 min
Total time: 17 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Rinse the konjac noodles under cold running water for about 1 min. Once rinsed, strain the noodles in a colander and set aside.

In a medium-sized skillet or pan, melt the butter over high heat.

Add the drained konjac noodles to the pan. Sautee them, stirring occasionally, about 5 min or until most of the residual moisture has evaporated.

Reduce the heat to medium-high, and add the remaining ingredients into the pan, mixing well. Continue to sautee, stirring frequently, for another 4-5 min.

Transfer the noodles to a serving dish or bowl, then just enjoy your delightful and quick meal!