Cluck-Cluck: Low Carb Chicken Dishes/ Dinner / Mains

3-Ingredient Coconut Chicken Zoodles

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.

Coconut Chicken Zoodles {LCHF, Paleo, Banting}

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.

[recipe title=”Coconut Chicken Zoodles” servings=”4″ time=”15mins + marinating time” difficulty=”easy”]

You will need:

4 chicken breasts, cut into strips and marinated for a few hours or overnight in salmuera dressing
7 medium zucchini, noodled
1/4 can of coconut cream {please check labels guys, all coconut cream / milk is NOT created equal! Check for a product with no added stabilizers, sugar, etc.}

Heat a large knob of butter in a large pot and stir-fry the zoodles until golden – set aside.

In the same pot, add some more butter {what would life be without butter?!} and fry the chicken strips until golden.
You will have to remove the chicken from the marinade and gently pat dry before cooking.

When the chicken strips are golden and cooked, add the coconut cream and let it heat through.
It will also turn a golden colour and just coat the chicken – it shouldn’t be too saucy.

Serve on a bed of zoodles.

Coconut Chicken Zoodles {LCHF, Paleo, Banting}

You don’t need any other spices or salt; the marinade provides plenty of flavour to the chicken and the {salted} butter is all the zoodles need.

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.

Coconut Chicken Zoodles {LCHF, Paleo, Banting}

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:

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  • Jane
    January 26, 2016 at 7:41 am

    Hello 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 pm

      Hi 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!