These 3-ingredient coconut chicken zoodles are extremely quick and easy to make and one of those dishes that the whole family will love!
Creamy, marinated chicken strips on a bed of golden, buttery zucchini noodles; all in under 15 minutes.
These coconut chicken zoodles formed part of my meal plan from last week – the full menu will be posted soon – and really saved me heaps of time, effort and money.
To save time and effort, I marinated a double batch of chicken strips when I made these Mediterranean Chicken Zoodles, and you can also make a double batch of zoodles if you like, although it takes like 2 seconds to do…
My youngest can be a bit of a fussy eater, especially when it comes to meat {I know, right?!} and if it’s not seriously tender, he won’t touch it.
This marinade / dressing / brine is a staple in my fridge and it’s the best brine ever, containing no sugar or anything nasty. It gives oodles of flavour and tenderises meat perfectly.
I love good food, good food that is easy to make and uses basic ingredients.
Check out my e-cookbook that’s full of easy, simple LCHF & Paleo meals, packed with flavour that the whole family will love:
Jane
January 26, 2016 at 7:41 amHello Heidi,
Can you please tell me what Salmuera is and how I can make it or where I can source it? It’s been popping up in recipes a lot lately and I haven’t heard of it before now.
Thank you
Jane Broadway
Heidi
January 28, 2016 at 5:25 pmHi Jane,
It’s a multi-purpose marinade / dressing that I use almost daily for various dishes.
If you click on the word salmuera in the recipe, it’ll take you to the recipe. It’s basically salt, vinegar, onion, garlic and pickling spice…
Let me know if you’ve managed!
x