Ghee is made by melting regular butter.The butter then separates into liquid fats and milk solids.

Once separated, the milk solids are removed, which means that ghee has less lactose, making it a very good possibility for you, if you have allergies or sensitivities to most dairy products.

Ghee has a higher smoke point when compared to typical butter, so it won’t burn as quickly.

This makes Ghee perfect for sautéing meals. Butter will smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C). Awesome!Ghee also produces less toxins (acrylamide) when heated compared to some other oils.

Acrylamide is a chemical compound that develops when foods are cooked at high temperatures.

This chemical has been proven to increase the cancer risk in animals, but it’s unclear whether it also increases the risk in humans as well.Makes 4-5 servings

Ingredients:

• 6 medium zucchini, spiralized cleanfoodcrush.com/spiralizer
• 1 lb. boneless skinless chicken breasts, or thighs, pounded to an even thickness
• 1 cup fresh cherry or grape tomatoes, halved
• 2 Tbsp clarified butter/ghee, divided
• 3 fresh garlic cloves, minced or pressed
• the juice AND zest of 1 fresh lemon
• sea salt and ground black pepper, to your taste
• a handful of fresh parsley or cilantro leaves, chopped
• 2 Tbsps fresh grated parmesan

Instructions:

Melt 1 Tablespoon of butter in a large skillet over medium-high heat.

Add chicken, season with sea salt & pepper, then saute for 6-8 minutes, until golden brown and cooked through.

Remove from skillet, and set aside to rest for 5 minutes, then shred into, bite-sized pieces using forks.

Heat the remaining ghee in the same preheated skillet over medium-high heat. Add garlic and cook for 1 minute, just until fragrant. Stir in zucchini noodles and saute for about 2 minutes, until crisp-tender.

Drain off any moisture, then season to taste.

Add in shredded chicken, cherry tomatoes, lemon zest and juice, and your cilantro/parsley.

Gently toss to combine well, then sprinkle with shredded parmesan and fresh ground black pepper.

Serve immediately and enjoy!

❤Rachel

Garlic-Butter Lemony Chicken Zoodles

February 10, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 6 medium zucchini, spiralized (https://cleanfoodcrush.com/spiralizer)
• 1 lb. boneless skinless chicken breasts, or thighs, pounded to an even thickness
• 1 cup fresh cherry or grape tomatoes, halved
• 2 Tbsp clarified butter/ghee, divided
• 3 fresh garlic cloves, minced or pressed
• the juice AND zest of 1 fresh lemon
• sea salt and ground black pepper, to your taste
• a handful of fresh parsley or cilantro leaves, chopped
• 2 Tbsps fresh grated parmesan

Instructions

1. Melt 1 Tablespoon of butter in a large skillet over medium-high heat.
2. Add chicken, season with sea salt & pepper, then saute for 6-8 minutes, until golden brown and cooked through.
3. Remove from skillet, and set aside to rest for 5 minutes, then shred into, bite-sized pieces using forks.
4. Heat the remaining ghee in the same preheated skillet over medium-high heat. Add garlic and cook for 1 minute, just until fragrant. Stir in zucchini noodles and saute for about 2 minutes, until crisp-tender.
5. Drain off any moisture, then season to taste.
6. Add in shredded chicken, cherry tomatoes, lemon zest and juice, and your cilantro/parsley.
7. Gently toss to combine well, then sprinkle with shredded parmesan and fresh ground black pepper.
8. Serve immediately and enjoy!

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