Whole30 Kolo Mee
Discover the vibrant and health-conscious twist on a classic comfort food with this Whole30 Kolo Mee recipe! Perfectly seasoned chicken breast is paired with tender zucchini noodles, making it a grain-free, gluten-free, and paleo-friendly alternative to traditional noodles. The dish features the bold umami of coconut aminos, a fragrant hint of Chinese five-spice powder, and the aromatic duo of garlic and shallots. Finished with a zesty squeeze of lime and a sprinkling of fresh cilantro, this wholesome meal is not only bursting with flavor but also satisfies Whole30 dietary guidelines. Ready in just 45 minutes, it's an easy, nutritious option for weeknight dinners or meal prep. Serve hot and savor the light yet savory goodness of this reinvented Malaysian-inspired favorite!
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Recipe Information
Ingredients
- 3 large Zucchini
- 500 grams Chicken breast
- 3 tablespoons Coconut aminos
- 4 cloves Garlic
- 2 medium Shallots
- 2 stalks Green onions
- 2 tablespoons Coconut oil
- 0.5 teaspoons Chinese five-spice powder
- 0.25 teaspoons Ground white pepper
- 0.5 teaspoons Salt
- 1 small Lime
- 0.25 cup Fresh cilantro
Instructions
Using a spiralizer, create zucchini noodles from the large zucchinis and set them aside.
Slice the chicken breast into thin strips.
Mince the garlic cloves and shallots; set them aside separately.
Chop the green onions and fresh cilantro, and set aside the green onions for garnish.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once the oil is hot, add the sliced chicken with a pinch of salt and cook until the chicken is browned and cooked through, about 5-7 minutes. Then remove the chicken and set aside.
In the same skillet, add the remaining coconut oil, along with the minced garlic and shallots. Sauté until fragrant and the shallots are translucent, approximately 2-3 minutes.
Add the coconut aminos, Chinese five-spice powder, ground white pepper, and remaining salt to the skillet. Stir well to combine.
Return the cooked chicken back into the skillet and toss to coat with the sauce. Allow it to simmer for 2 minutes to absorb flavors.
In a separate pot, boil a small amount of water and blanch the zucchini noodles for about 1-2 minutes, just until tender but not mushy. Drain quickly and arrange them in serving bowls.
Top the zucchini noodles with the prepared chicken mixture.
Garnish each bowl with chopped green onions, a squeeze of lime, and fresh cilantro.
Serve immediately to enjoy the freshness and flavor.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 10783 mg | 469% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 69.0 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3529 mg | 75% | |
*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.
