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2 pounds chicken tenders, or 3-4 boneless, skinless chicken breasts, cut in to strips
4-5 medium zucchini, rinsed and spiralized (or a pack of store-bought zucchini noodles)
4 tablespoons butter, divided
2 tablespoons taco seasoning
¼ cup low-sodium chicken broth
Juice of ½ of a lemon
Minced garlic, to taste
1 tablespoon hot sauce of your choice
1 tablespoon fresh chopped parsley
Crushed red pepper, to taste
Slice of lemon, for garnish
Combine chicken strips with taco seasoning. Allow to sit on the counter while prepping other ingredients.
In the meantime, wash and trim the end of the zucchini. Using a spiralizer make the zucchini noodles and set aside.
Heat two tablespoons of butter in a large skillet over medium-low heat. Gently stir-fry the chicken strips on all sides until golden brown. Remove the chicken from the skillet and set aside on a plate. You might have to work in batches to avoid crowding the pan and steaming the chicken vs. making it golden brown.
In the same skillet over medium-high heat, add two tablespoons butter, lemon juice, hot sauce, and chicken broth. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
Stir in fresh parsley and the minced garlic. Then, add the zucchini noodles and toss for 2-3 minutes to heat. Allow the cooking juices to reduce for one minute if the noodles render too much water.
Add the taco chicken back to the pan and stir for another minute to reheat. Garnish as you like and serve immediately.
Another creation from Go Figure Chef David, this salad is a light and tasty way to enjoy the flavors of summer!
1 cup olive medley: black, kalamata, or try some from grocery store olive bars
½ cup artichoke hearts Juice from ½ lemon
¼ cup apple, chopped small ½ tomato, chopped
2 thin onion slices, finely chopped ¼ cup Grapeseed oil
½ cup cucumber, chopped 1 tsp. agave
¼ cup goat cheese crumbles (optional) Dash of pepper (optional)
A few sprigs of fresh mint leaves, cut fine
Mix olives, veggies, and apple together in bowl. Lightly stir in goat cheese and mint leaves. Pour lemon juice on top and dribble agave and oil over top. Add pepper, if desired; stir lightly and serve with protein on the side or in the salad for a complete and delicious meal.
This delightful mix of fruit, veggies, and healthful fats was created by our lead chef/Go Figure co-owner David MacDonald. It’s a lovely way to enjoy our warmer seasons with flavors that make us think of sun and tropical beaches.
Try it on the side with your favorite protein, or mix into the salad some chicken breast, white fish, shrimp or salmon. Make sure to share it with a friend, or you’ll be tempted to eat it all yourself!
Mix together all of the following:
4 Tbsp. Grapeseed oil
4 Tbsp. 100% pineapple frozen juice concentrate (no added sugar)
½ tsp. coconut extract (optional)
Add and mix into above dressing:
¼ cup finely chopped sweet onion
¼ cup unsweetened shredded coconut (found in health food stores)
1 sweet and juicy orange, peeled and cut into smaller pieces
½ cup toasted, chopped walnuts (roast on low heat on stovetop or oven )
Let sit for 15-30 minutes to integrate flavors.
Before serving, mix in and toss:
1 bunch of baby spinach
Enjoy your visit to the tropics, remind yourself that this is healthful food and not dessert, and then come on back to Montana!