This is a protein full anti-inflammatory recipe that is perfect for anybody who is on a lower carb diet or avoiding gluten. You can also add in black bean, chickpea or lentil noodle for extra carbs and fiber. It's gluten free and dairy free making it perfect for autoimmunity.
1 tbsp Avocado Oil (divided)
1 lb Chicken Breast (boneless, skinless, cubed)
1 1/2 cups Lite Coconut Milk
3 tbsps Coconut Flour
2 tbsps Turmeric
1 cube of frozen or fresh chopped ginger
1 tbsp Curry Powder
1 tsp Cumin
1/4 tsp Sea Salt
1/4 tsp Black Pepper
2 Zucchini (spiralized)
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.
In a small saucepan, whisk together the coconut milk, coconut flour, turmeric, curry powder, cumin, ginger, salt and pepper. Bring to a gentle boil, reduce heat and allow the sauce to thicken slightly.
Once the sauce is your desired thickness, add it to the skillet with the chicken and cook for 5 minutes.
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.
Divide the zucchini noodles between plates. Top with the coconut chicken curry. Enjoy!
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.
Calories per serving 285, Protein 28g, Carbs 12g, Fat 14g, Fiber 5g