INGREDIENTS
2
chicken breasts (fat trimmed off and diced into 1" cubes (12 oz chicken total))
1
red bell pepper (diced)
1/2
spaghetti squash (about 2 cups, pre-cooked)
1 tbsp
diced garlic
1 tsp
about one fresh stem of mint
2 tsp
coconut aminos (or low fat newmans own asian dressing if on TSFL)
1 tsp
red pepper flakes