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 Paleo Cowboy Butter Chicken and Zucchini Noodle
Ingredients:
- 3 chicken breasts, skinless and boneless, cut into strips
- 3 or 4 medium zucchinis
- 4 tablespoons butter, divided
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tablespoon hot sauce of your choice or Sriracha
- 2 tablespoon fresh chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- Lemon slices, for garnish
Directions:
- In a large bowl or shallow plate, season and combine chicken strips with salt, and pepper. Set aside.
- Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer or a julienne peeler. Set aside in a salad bowl. (You can buy pre-spiralized zucchini to make it faster)
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add the chicken strips in one layer and cook for one minute without stirring.
- Add minced garlic, and red chili pepper flakes then stir up the chicken strips to cook on the other side for a couple of minutes, until almost cooked through. Remove from the skillet and set aside to a plate. Make sure not to overcook chicken at this time – otherwise, it could dry up.
- In the same skillet, melt 3 remaining tablespoons butter, then stir in lemon juice and zest, Dijon mustard, hot sauce, cayenne, paprika, and chicken broth. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
- Stir in the fresh parsley, chopped chives, and minced thyme, then add the zucchini noodles and toss for 2 or 3 minutes, until zucchini are cooked through and the sauce has reduced a bit (zucchini will render some water). Return the cooked chicken strips back to the pan and cook for another minute. Serve your cowboy butter chicken with zucchini noodles immediately, garnished with more herbs, red chili pepper flakes, and lemon slices. Enjoy!
Notes:
Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.
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