Sesame Chicken Zucchini Noodles

Sesame Chicken Zucchini Noodles

Makes 4 servings

What you need:
Himalayan salt
1 8-ounce boneless, skinless chicken breast
4 medium zucchinis, spiralized, noodles trimmed

2 tbsp organic sesame oil
1-2 tbsp avocado oil
2 tbsp almond butter
2 tbsp tahini butter
3 tablespoons coconut aminos
2 tablespoons coconut vinegar
2 teaspoons chili oil (optional) or 1/2 tsp chili powder
1 teaspoon raw honey
½ teaspoon cayenne pepper
1 garlic clove, minced

2 green onions, thinly sliced

What to do:
-In a large pan, melt 1-2 tbsp of coconut oil. Slice through your chicken breast lengthwise so that you have to long/thin chicken breast. Add to pan and cook for 8-10 minutes until lightly browned and juices run clear, or until an internal temperature of 165 degrees F is reached. Transfer cooked chicken to a plate and set aside.
-Place a large skillet over medium-high heat. Once the pan is heated, add in the zucchini noodles and cook for 5 minutes or until al dente in texture
-Meanwhile, in a medium bowl, whisk together the sesame oil, avocado oil, almond butter, tahini, coconut aminos, coconut vinegar, chili oil, honey, cayenne, and garlic until smooth.
-Shred the chicken with your hands or chop it into thin bite-size pieces and add it to the noodles. Add the dressing and toss to coat. Garnish with green onions and enjoy!

-You can also use 100% buckwheat soba noodles or rice noodles in addition, or to replace the zucchini noodles.


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