Lime & coconut chicken with courgette noodles
  • 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
  • 3 courgettes
  • 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!


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I'm Amy, wife to Mr T and mama of three. I'm a blogger, memory-keeper and happiness seeker. Mr and Mrs T Plus Three is a lifestyle, parenting and food blog. I hope you find something here you like..

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