These chicken zoodles are a quick and healthy low-carb meal for busy weeknights. Zucchini noodles and carrots are tossed with juicy chicken in a creamy cashew sauce. This easy one-pot meal is both filling and satisfying, and it's ready in just 20 minutes!
Ingredients
1teaspoonavocado oil
4boneless chicken thighs, or 2 chicken breasts, cut into bite-sized pieces
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is no longer pink, about 7 minutes.
1 teaspoon avocado oil, 4 boneless chicken thighs
While the chicken is cooking, spiralize the zucchinis and carrots.
2 medium zucchinis, 2 medium carrots
When the chicken is cooked, remove the pan from the heat and push the chicken to one side of the pan. Add all the sauce ingredients to the pan and stir them together.
½ cup chicken stock, 4 tablespoons cashew butter, 1 tablespoon soy sauce, 1 teaspoon hot chili sauce, 1 teaspoon honey, Juice from 1 lime, 2 cloves garlic
Put the pan back on the heat and stir the chicken through the sauce. Once the sauce thickens (about 1 min) add the veggie noodles to the pan and toss to coat them in the sauce. Let them cook for 3-4 minutes, or until they start to soften. Toss with the cashews and cilantro and serve right away.