Almond Butter Chicken With Zucchini Noodles Recipe
For lunch or dinner? That is the only question that should be asked when almond butter chicken with zucchini noodles is on the menu.
Servings 4
Calories 542kcal
Cost 10
Ingredients
- 2 cups chicken breasts cooked and shredded
- 3 large zucchinis spiralized
- 1 cup carrots shredded
- 1 cup cabbage thinly sliced
- 1 bell pepper thinly sliced
- 1 cup bean sprouts
- 2 tbsp. coconut oil
- 2 garlic cloves minced
- Fresh cilantro minced
Almond Butter Sauce Ingredients
- ½ cup almond butter
- ⅓ cup coconut aminos
- 2 tbsp. raw honey optional
- 2 tbsp. coconut oil melted
- 2 tbsp. white wine vinegar
- 2 tsp. fresh ginger minced
- 2 tsp. chili flakes
Instructions
- In a bowl, combine all the ingredients for the almond butter sauce and mix well.½ cup almond butter, ⅓ cup coconut aminos, 2 tbsp. raw honey, 2 tbsp. coconut oil, 2 tbsp. white wine vinegar, 2 tsp. fresh ginger, 2 tsp. chili flakes
- Melt the coconut oil in a skillet over medium-high heat.2 tbsp. coconut oil
- Add the garlic, and cook until soft, about 3 to 4 minutes.2 garlic cloves
- Add the carrot, cabbage, and bell pepper; cook for another 3 to 4 minutes, or until veggies soften.1 cup carrots, 1 cup cabbage, 1 bell pepper
- Next, add the shredded chicken, zucchini, and bean sprouts to the mixture, then cook for 3 to 4 minutes.2 cups chicken breasts, 3 large zucchinis, 1 cup bean sprouts
- Add in the almond butter sauce and stir well; cook for another 4 to 5 minutes.
- Serve topped with fresh cilantro.Fresh cilantro
Nutrition
Calories: 542kcal | Carbohydrates: 30g | Protein: 32g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 60mg | Sodium: 590mg | Potassium: 1075mg | Fiber: 8g | Sugar: 16g | Vitamin A: 6407IU | Vitamin C: 76mg | Calcium: 177mg | Iron: 4mg