Thai Zucchini and Chicken Skillet
An easy 30-minute meal of chicken thighs, zucchini, carrots, onion, cabbage, and a mouth-watering Thai inspired creamy sauce. Quick, easy, nutritious!
Servings: 2 Servings
Calories: 760kcal
Ingredients
- 1 Tbsp avocado oil
- 1/2 medium-sized yellow onion diced
- 1 pound boneless chicken thighs or breasts
- 4 cloves garlic minced
- 1 tbsp fresh ginger peeled and grated
- 3 cups zucchini grated
- 2 cups grated carrot
- 1 cup red cabbage thinly sliced
- 2 green onions chopped
For the Thai Sauce:
- 1/4 cup sunflower seed butter peanut butter, or almond butter*
- ¼ cup coconut aminos or liquid aminos
- 2 Tbsp rice vinegar or cider vinegar
- 2 tsp sriracha optional
- 1 Tbsp pure maple syrup or honey optional
- ½ tsp curry powder
Instructions
- Stir together the ingredients for the sauce in a small bowl until combined and creamy. This sauce will be very thick - this is normal!
- Heat the avocado oil over medium-high heat in a large skillet and add the chopped yellow onion. Sauté, stirring occasionally, until onion begins to turn translucent, about 3 minutes.
- Add the chopped chicken and spread it into an even layer. Allow the chicken to brown for 2 minutes untouched, then stir and brown for another 2 minutes.
- Stir in the garlic, ginger, grated zucchini, carrot, and cabbage and continue cooking, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the sauce to the skillet and stir well. Continue cooking and stirring until the sauce has thickened and the vegetables have reached your desired level of doneness, about 3 to 5 minutes.
- Serve this zucchini and chicken skillet in bowls with chopped green onions.
Nutrition
Serving: 1Serving (of 2) | Calories: 760kcal | Carbohydrates: 50g | Protein: 59g | Fat: 42g | Fiber: 14g | Sugar: 27g