Paleo Pad Thai Chicken
Experience the vibrant flavors of Paleo Pad Thai Chicken, a wholesome and nutrient-packed twist on the classic Thai dish! This recipe swaps traditional noodles for fresh zucchini spirals, creating a low-carb base that's perfect for Paleo enthusiasts. Tender chicken breast slices are sautéed to perfection and combined with a tantalizing sauce made from coconut aminos, creamy almond butter, fish sauce, and lime juice for a rich, tangy finish. Red bell peppers and garlic add a savory depth, while green onions, fresh cilantro, and a sprinkle of chopped almonds provide the perfect blend of crunch and brightness. Ready in under 35 minutes, this healthy and flavor-forward dish is as simple as it is satisfying—ideal for a quick weeknight dinner or a meal-prep favorite. Indulge in a guilt-free Pad Thai experience that's loaded with clean ingredients and free from gluten or refined sugars!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 large zucchini
- 0.25 cup coconut aminos
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons almond butter
- 1 lime
- 2 tablespoons sesame oil
- 3 garlic cloves
- 1 red bell pepper
- 4 green onions
- 0.5 cup fresh cilantro
- 0.25 cup almonds
Instructions
Spiralize the zucchini into noodles using a spiralizer or julienne peeler and set aside.
In a mixing bowl, combine coconut aminos, fish sauce, rice vinegar, almond butter, juice of one lime, and whisk until smooth to make the sauce. Set aside.
Thinly slice the chicken breasts against the grain. Mince the garlic, thinly slice the red bell pepper and green onions, and chop the cilantro.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the sliced chicken to the skillet and cook until browned on the outside and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of sesame oil if needed and toss in the red bell pepper. Sauté for about 2 minutes until just tender.
Add the zucchini noodles to the skillet with the red bell pepper. Pour the prepared sauce over the mix and toss everything together, cooking for about 2-3 minutes until heated through and the zucchini noodles are just tender.
Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Continue cooking for another minute to ensure everything is heated through.
Transfer the Paleo Pad Thai Chicken to serving plates and top with sliced green onions, fresh cilantro, and a sprinkle of chopped almonds for crunch.
Serve immediately and enjoy this wholesome, Paleo-friendly meal!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8688 mg | 378% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 57.6 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
