• 4-6 pieces of boneless chicken
  • 1/2 cup of brown rice flour OR @QuestNutrition Brown Rice Powder
  • 2 tbsp. of oregano
  • 1 BIG Case of portabella mushrooms  (Costco)
  • 1/2 an onion, chopped
  • 2 tbsp. of garlic infused olive oil (or mince up 1 garlic clove and add to oil)
  • 1 lemon
  • 1 tsp. of lemon juice
  • 3/4 cup of marsala wine
  • 1/2 cup of chicken broth (low-sodium/Organic)
  • 2 tsp. of Pepper, and Salt
  • 3 Zucchinis


  1. First, place the chicken into a baggie with the brown rice flour, oregano,  1 tsp of pepper, and salt.
  2. Place the chicken in a medium skillet with the oil, and cook each side for about 8 minutes.
  3. Chop up the mushrooms and add them after you cook each side of the chickens.
  4. In a separate pan pour the wine, and chicken stock into a medium pan. Cook for about 15 minutes, then add to the chicken pan.
  5. Use the spiralizer to make zucchini pasta – 
  6. Place the other half of the mushrooms into a medium sized frying pan with cooking spray, and fresh garlic, sprinkle some oregano and once mushrooms are soft, add the zucchini pasta in.
  7. Cook the zucchini pasta for about 15 minutes (not too soft).
  8. Then add the chicken and some of the sauce on top of the pasta and serve.