Ordinary pasta can go suck it whenever we’re in a carb-hating sort of mood, so when we came across this plate of Thai Zucchini Noodles, we fell head over heels in love with this much healthier option. It has all the essential components: protein (chicken, cashews and peanuts), fibre (zucchini), spice (ginger, garlic and jalapenos), and a healthy fat (coconut cream). This recipe is as healthy as it can be, packed with a punch of flavours, and if you get the presentation right it will be the piece de resistance of any dinner. Like the author says, it is “Luxury in the guise of simplicity. Tastes complex, but couldn’t be easier to make.”
Plus, with TIFF coming into full effect this week, it’s time to start eating healthy so you can stay lean, mean, and a little trim during the star-studded festivals – and this zucchini pasta is the perfect way to jump-start your clean eating habits.
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- 1 chicken breast
- Salt and pepper
- 1 tbsp coconut oil
- 1 large zucchini, peeled/spiralized (I used a julienne peeler)
- ¼ cup cilantro, chopped
- 2 tbsp cashews, chopped
- 1 carrot, chopped
- 1 tbsp peanut butter
- ½ lime, juiced
- ½ tbsp honey
- 2 tbsp coconut cream from a can
- ½ tbsp fish sauce
- 1 tsp ginger, minced
- 1 clove garlic, minced
- ½ tbsp jalapeno, minced
- Heat a skillet over medium-high heat and melt coconut oil.
- Season chicken breast with salt and pepper and add to hot skillet.
- Cook for about 3 to 4 minutes per side until cooked through.
- Remove from skillet and shred, set aside.
- In a small bowl combine peanut butter, lime juice, honey, coconut cream, fish sauce, ginger, garlic and jalapeno. Whisk together and set aside.
- Combine shredded chicken in a large bowl with peeled/spiralized zucchini, cilantro, cashews and carrots.
- Pour the sauce in the bowl and toss to combine.
