This recipe is #ketofriendly because it’s #lowcarb but without having to compromise taste. Try it! You’ll be surprised how delicious this is. The key to making zucchini noodles not watery is time! Don’t overcook them! And you can also add real noodles to the mix if you really NEED to have them.
Serves 3
Ingredients:
1 tbsp coconut oil
3 large skinless boneless chicken thighs, sliced
1 tsp garlic powder, divided
Salt and pepper to taste
1/2 TBSP coconut aminos
3 cloves of garlic, minced
1/2 onion, chopped
1 large carrot, shaved
1 red bell pepper, julienned
3 small zucchinis, shaved down to core (do not use seeds)
Sprinkle of sesame seeds
Cilantro to garnish
Directions:
1. Heat pan over medium heat and add oil.
2. Add in chicken and stir for 2 minutes.
3. Add in salt and pepper to taste, coconut aminos and 1/2 tsp garlic powder. Continue stirring until chicken is cook (around 3-4 mins).
4. Remove and set aside.
5. With oil left in pan, add in garlic and onions. Stir until onions are translucent.
6. Add in carrots and peppers. Stir for a min.
7. Add in zucchini, salt and pepper to taste, remainder of garlic powder and stir or 1 min.
8. Add chicken back in and stir until well combined.
9. Garnish with sesame seeds and cilantro.
Enjoy!
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