Ingredients (serves 2):

• Chicken breasts (2)

• Zucchini (2-3)

• Avocado (1)

• Grape tomatoes (2 handfuls)

• Purple cabbage (½ head)

• Crazy Richards peanut butter (¼ cup)– crunchy or creamy depending on your preference

• Chicken broth (4 cups) – homemade preferably

• Coconut oil

• Toasted sesame oil

• Coconut aminos

• Avocado oil

• Salt & pepper

• Red pepper chili flakes

• Hemp seeds (optional)

 

Directions:

1. First things first, prep the vegetables and set aside:

a. Dice the purple cabbage into ½ inch pieces

b. Halve the avocado and remove the skin

c. Halve the grape tomatoes

2. Place the chicken breasts in a pot with ~4 cups of chicken broth, preferably homemade, or until they are covered

3. Bring the liquid to a boil and then lower to medium heat and poach the chicken until it is fully cooked through (~10 minutes, but be sure to check temperature using a meat thermometer)

4. While the chicken is cooking, prepare the zucchini noodles

a. Personally, I like to use the ribbon blade so that the noodles are wider and have more body

5. Place the zoodles on a parchment lined baking sheet and cook in the oven @ 425 degrees for ~7 minutes.

This allows the zucchini to cook while also slightly drying it out to avoid mushy noodles

6. While the zoodles are cooking, prepare the toasted sesame purple cabbage:

a. Bring a cast iron skillet to high heat and then add a spoonful of toasted sesame oil

b. Next add the shredded purple cabbage and toss until crisped and cooked through (~5 minutes)

7. Once the chicken is done cooking, shred allow it to briefly cool and then shred with two forks

8. Mix the shredded chicken with some leftover chicken broth (to rehydrate) and salt & pepper

9. Now that everything is done cooking, prepare the peanut sauce:

a. Mix together the ¼ cup Crazy Richards peanut butter, spoonful of coconut oil, splash of toasted sesame oil, and a splash of coconut aminos

b. Once combined, slowly add droplets of warm water while stirring in order to thin the sauce

i. The amount depends on how thin you prefer your sauce but I prefer ~5 small droplets

10. Mix the zoodles in the peanut sauce and then top with the shredded chicken, avocado, toasted sesame purple cabbage, and grape tomatoes

11. Season with salt & pepper and red pepper flakes and I prefer to add some hemp seeds to my avocado for extra crunch

12. Serve and enjoy hot!

 

Diet / Allergy Compliant:

• Gluten Free

• Low FODMAP

• Soy Free

• Whole 30 / Paleo (if replace peanut butter with almond butter)

 

Recipe & Photo by: Cameron of @freckledfoodie

 

Check out another awesome Zoodle recipe HERE!

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