Coconut Chicken Curry & Zoodles
Ingredients:
1 1/2 tsps Avocado Oil (divided)
4 ozs Chicken Breast (boneless, skinless, cubed)
1/3 cup Canned Coconut Milk
2 1/4 tsps Coconut Flour
1 1/2 tsps Turmeric
3/4 tsp Curry Powder
1/4 tsp Cumin
1/16 tsp Sea Salt
1/16 tsp Black Pepper
1/2 Zucchini (spiralized)
Directions:
1. In a large skillet, heat half of the avocado oil over medium heat. Add in the cubed chicken breast and cook for 10 to 12 minutes or until the chicken is cooked through.
2. In a small saucepan, whisk together the coconut milk, coconut flour, turmeric, curry powder, cumin, salt and pepper. Bring to a gentle boil, reduce heat and allow the sauce to thicken slightly.
3. Once the sauce is your desired thickness, add it to the skillet with the chicken and cook for 5 minutes.
4. In a separate skillet, add the other half of the avocado oil over low heat and add the spiralized zucchini. Add a lid to steam the zucchini and cook for 5 to 10 minutes on low heat.
5. Divide the zucchini noodles between plates. Top with the coconut chicken curry. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
More Vegetables
Add broccoli, cauliflower or your favorite leafy greens to the dish.
Make it Vegan
Use lentils, cauliflower or tofu instead of chicken.
No Spiralizer
Grate zucchini or slice it into rounds.
No Avocado Oil
Use olive oil or coconut oil instead.
Nutrition: (Amount per serving)
Calories 417
Cholesterol 82mg
Fat 27g
Sodium 243mg
Carbs 13g
Vitamin A 238IU
Fiber 5g
Vitamin C 18mg
Sugar 4g
Calcium 46mg
Protein 29g
Iron 5mg