Serves 4


  • 1 pound yellow squash
  • 1 pound carrots
  • 1/4 cup ghee, divided
  • 4 boneless, skinless chicken breasts, pounded thin
  • 1 tsp. Celtic sea salt
  • 1/2 cup chopped, fresh basil leaves
  • Juice of 1 lemon
  • 1/4 cup chopped, fresh flat-leaf parsley


    Using a vegetable peeler, cut the squash and carrots into ribbons. Place them in a large bowl.

    Heat a large skillet over medium-high heat for 1 minute. Add 2 tablespoons of the ghee, let it melt and swirl to coat the pan. Season both sides of the chicken with 1/2 teaspoon of the salt and place the chicken in the pan. Cook for 4 minutes, until the bottom is just turning golden brown. Using tongs, flip the chicken and cook 3 to 4 minutes more, until cooked through. Set the chicken aside on a plate.

    Melt the remaining 2 tablespoons ghee in the pan and swirl to coat. Add the squash and carrots and cook for 2 or 3 minutes, or until just soft, tossing occasionally. Remove from the heat, add the basil, lemon juice and remaining 1/2 teaspoon salt and toss.

    Serve the chicken with the vegetable ribbons and garnish with parsley.

    From The Grain-Free Family Table: 125 Delicious Recipes for Fresh, Healthy Eating Every Day (William Morrow) by Carrie Vitt.

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