Low-Carb Butternut Squash Chicken Lo Mein

Peace, family! We just returned from enjoying a long weekend out of town with family and friends that included lots of celebratory food & beverage. But getting back on track doesn’t have to be hard, especially with a meal like this.

In a pre-heated skillet, I sautéed chopped asparagus, celery, green onion, garlic, and parsley in olive oil until tender. I then added spiralized butternut squash, sesame oil, crushed red pepper, salt, pepper, and soy sauce, and continued to sauté the vegetables until tender and well-mixed. I then took pre-baked chicken leg quarters, and seared them in the same skillet alongside my noodles, allowing them to absorb the flavors and the skin to crisp. I know that lo mein does not typically call for cheese, but since I’m me (a cheese-addict) I topped with a little Parmesan for good measure.

The hardest part about making this meal was convincing my husband to save me leftovers for work tomorrow. Spoiler: I’ll be buying my lunch tomorrow.