As you know I’m a busy Mum of three and so time really is of an essence in my kitchen. I like to plan each meal at the beginning of the week and shop for ingredients accordingly. Perfectly Paleo have been my go-to stockist for all of the things you can’t just pop to the supermarket for such as coconut oil and coconut palm sugar which I have used in today’s recipe.
The recipe I’ve created is quick and easy to make and was a definite crowd pleaser. My noodle mad children loved the courgette ribbons and have since been calling them ‘coodles’, catchy! On to the recipe..
For the chicken
4 skinless chicken breasts (organic is best)
2 tbsp coconut oil
zest of 1 lime
1 tsp cumin
2 tsp ground coriander
2 tsp curry powder
pinch of cayenne
2 heaped tsp coconut palm sugar
1/2 tsp salt
2 tbsp coconut aminos
1/2 can of coconut milk
2 limes cut into wedges
For the noodles
2 cloves of crushed garlic
you will also need a julienne vegetable peeler
1. Except for the chicken and lime wedges, add all the other ingredients to a bowl and whisk until smooth to make a marinade.
2. Lay your chicken breasts between two sheets of plastic wrap and pound with a mallet or rolling pin until flattened.
3. Place chicken into a dish and cover with the marinade, refrigerate for two hours or even the night before you intend to cook it.
4. Once marinated, add your chicken in batches to a frying pan over a medium heat. Cook for a few minutes on each side, they won’t take long. Once they are nicely charred and cooked, wrap in foil and set aside. Save marinade for later.
5. Using a julienne peeler (you need one of these in your life!) peel your courgettes into ribbons.
6. Add courgette ribbons to a dry frying pan and cook over a medium heat stirring for around 3 minutes. Add the crushed garlic and cook for a further minute while you make your sauce.
7. As your courgette noodles are finishing off bring the marinade you saved from earlier to the boil for a minute or two.
8. Time to plate up; slice your chicken into strips and place on top of the courgette noodles and drizzle your sauce over the top. I served mine with broccoli and runner beans.
It was absolutely delicious and no one missed real noodles, in fact I was asked for seconds of the ‘coodles’ because they enjoyed them so much!