in Recipes

Zucchini spaghetti with chicken strips in coconut milk sauce

updated

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Ingredients for 2 servings:

  • 1 zucchini
  • 2 chicken breast fillets
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 can coconut milk, 400 ml
  • salt and pepper
  • some coriander leaves

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-carb

Cut the zucchini into spaghetti using a spiralizer and spread out on kitchen paper. Lightly salt and let rest for about 10 minutes to extract the water. Meanwhile, finely dice the onion and garlic and sauté in the pan. Finely chop the chicken breast and add it to the onions. Deglaze the chicken strips with coconut milk, bring to a boil, and season with salt, pepper, and coriander. Then add the vegetable spaghetti, gently fold in, and let stand for 5 minutes. Serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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