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This is a great little weeknight meal that comes together in a flash and manages to be both light and satisfying.

Gluten-free, paleo

Cashew Chicken Zoodles

Poached or rotisserie chicken, shredded
2 zucchini, processed into zoodles
1 carrot, finely chopped
3/4 cups cashews, toasted
Big hand full cilantro, chopped
Few squirts or teaspoons high smoke point oil (I used grapeseed)
2 Tbsp. your favorite nut butter
1 Tbsp. ketchup
1 Tbsp. date molasses
1 tsp. pomegranate molasses
1 Tbsp. sriracha
1 Tbsp. soy sauce
Juice of 2 limes
Tablespoon or so water (optional)
Salt & pepper

Zoodle the zucchinis and chop the carrots. Set each aside.

Dry toast the cashews, set aside and roughly chop.

To make the sauce, whisk together the nut butter, ketchup, molasseses, sriracha, soy and lime juice until smooth. If too thick, add a Tablespoon or so of water.

To assemble, heat the oil on medium-high. Add the carrots, sprinkle with a little salt and pepper and sautée until just beginning to soften. Add the Zoodles, hit with salt and pepper and sautée until the desired doneness has been reached (I go for just beginning to soften).

Add the sauce and stir to combine. Add the cashews and cilantro. Toss again. Toss your chicken in or serve on top (I used about 3 ounces poached and shredded chicken per bowl).

Serves 2 for dinner