Green Chicken Zoodle Bowl-AIP Diet Friendly

Serving Size: 4

Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol, Paleo, or Low Carb.

Recipe by: Mickey Trescott

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35

Recipe Serving Size4

Cooking Tools Required

Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spiralizer, Top Stove

Ingredients

For the sauce:

⅓ cup fresh cilantro packed
½ cup extra virgin olive oil
2 tablespoon lime juice
¼ teaspoon sea salt
1 clove garlic

For the bowl:

1 tablespoon coconut oil
½ onion diced
3 clove garlic minced
1 ½ pound boneless skinless chicken thigh cut into 1 ½ inch chunks
½ teaspoon sea salt
3 zucchini spiralized
3 carrot spiralized

Optional for garnish:

4 tablespoon fresh cilantro chopped
4 radish thinly-sliced
2 lime cut into wedges
1 avocado sliced

Instructions

Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.

Reheating Instructions

Heat in a sauté pan over medium-high heat until cooked through.

Nutrition