Herbed Chicken Thighs on Raw Zucchini Noodles

Herbed chicken thighs with raw zucchini noodles is a delicious combination – the zucchini noodles make a healthy and fresh replacement for traditional pasta noodles.  This recipe will suit a SIBO diet.

Ingredients:

8 free range chicken thighs

2 tablespoons of avocado oil

1/3 cup of chicken stock

6 medium zucchini, cut into thin spaghetti-like strips

Parsley springs, for serving

20 large black olives, pitted

Parmesan or hard goats cheese for shaving (Phase II)

Dressing:
⅓ cup olive oil
1 tablespoon lemon juice
2 spring onions, finely chopped
¼ cup chopped parsley
sea salt and ground pepper

 Method:

• Dressing: Whisk the oil, lemon juice and spring onions in a bowl and season.
• Stir in the parsley.
• Put the chicken thighs in a shallow dish and spoon over 3 tablespoons of the dressing, turning to coat.
• Put the zucchini noodles in another dish and toss well with the remaining dressing.
• Set aside, tossing occasionally.
• Heat the avocado oil in a large sauté pan and cook the thighs until golden and cooked through.
• Add the stock and let it bubble up for a couple of minutes until reduced.
• To serve: Divide the zucchini noodles between plates.
• Slice the chicken and place over the zucchini, spooning over the pan juices.
• Add parsley and olives then top with a small grating of parmesan.

 

Tip: I use a spiralizer to create the zucchini noodles. A mandoline will also work well giving you thin spaghetti-like strips or use a vegetable peeler to shave long wide strips.

 

Serves 4