Easy peasy 30 minute meals that busy-after-work-you is gonna L-O-V-E.
That’s the kinda food that we’re talking about today.
It’s liiiiike curly, twirly CARROT noodles (!!!) swirling around with this RIDIC addicting spicy combo of ginger, cumin, coriander and cardamom and simmering in a velvety smooth, ULTRA creamy coconut bath with little bites of tender, juicy chicken and broccoli.
And it’s allllll ready in UNDER 30 minutes.
Spoiler alert: this chicken dinner is a WINNER.
Friends, carrot noodles. The days of normal carrots, like in the cumin roasted carrots are over because have you tried spiralizing a carrot yet? Or are you the kind of person that has become obsessed with things like vegan coconut curry with sweet potato noodles or gluten free mac and cheese with zucchini noodles, so you’ve stuck to the tradish spiralizing of aforementioned potatoes and zucchini?
I get it if you are one of those people. Knowing that food is going to turn out, and you’re gonna like it, is a VRY VRY safe and soul-satisfying feeling.
BUT, spiralized carrot noodles. They are going to be the newest latest and greatest thing to noodle-i-fy. <– They bring that same tender-crisp crunch as potatoes, but they DO NOT bring all the carbs.
I also think that noodle-ing carrots and sautéing them in coconut oil and a MEGA DOSE of aromatic, SUPER flavorful spices is a much healthier way to make these eye-ball enhancing vegetable friends delicious as compared to the usual way that we ate them growing up.
IE. DOUSED in ranch dressing.
Although, let’s be real, that is SO SO SO tasty too.
No ranch today though folks. Just tender-crisp spirals of carrot jamming in your mouth to the tune of spicy, creamy stir fry deliciousness with a mega protein-punch from lean and mean chicken.
Side note: I also tried to spiralize the broccoli stems in the first run of this recipe.
Side note, the sequel: that was a fiasco. Don’t try that.
The magic happens when you soak the chicken IN the coconut milk – and don’t go trying to swap in low fat coconut milk ya hear? It will NOT turn out N-E-A-R-L-Y as yum in yo’ TUM.
There is something about a little coconut milk bath that LOCKS IN the juiciness from the chicken, while still allowing the smooooth coconut oil to make the outside golden brown and utterly perfect.
PLUS, you add the leftover coconut milk at the end which coats each little swirl of veggie noodle nirvana in a tasty, rich hug that mingles with all the underlying warm flavor profiles. This little unassuming, simple meal BASICALLY makes all things inside your belly happy and ALL things seem right in the very world that we live in.
Don’t you love how food just GETS you like that?
Maybe that is just me though.
Other things to note:
Although there is coconut oil hanging out in the pan, I HIGHLY suggest using a really good non-stick. The first run through of this recipe, I decided to use that super ghetto pan, that I know we ALL have hanging out creepily in the back of our cabinets, and ALL the yummy spices just kinda STUCK to the bottom.
Along with the broccoli stem fiasco, it was NO BUENO.
A wise person once said:
“stick to the good pans and good food will come.”
But, I might have just made that up.
- 8 Oz Chicken breast, cubed
- 1/2 Cup Full fat coconut milk
- 1 Tbsp Coconut oil
- 1 1/2 tsp Fresh ginger, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground cardamom
- 1 1/2 Cups Broccoli, cut into bite sized florets
- 1 Large carrot, spiralized with blade C *
- 1/2 tsp Sea salt
- Cilantro, for garnish
- Place the cubed chicken breast in a medium bowl and pour the coconut milk. Sprinkle a pinch of salt and pepper and stir until the chicken is covered. Refrigerate for at least 20 minutes (I do this while I prep the other veggies.)
- Heat the oil in a high-sided frying pan over medium/high heat. Add in the ginger, cumin, coriander and cardamom and cook until golden brown and fragrant, only about 20 seconds.
- Place the chicken cubes one at a time, lightly shaking off an excess coconut milk (but still leaving the cubes coated in some milk) into the pan, reserving the leftover coconut milk for later. Cook until no longer pink inside, a about 4-5 minutes.
- Add in the broccoli florets and cook for 1 minute. Then, reduce the heat you medium and add in the carrot noodles and salt. Cook, stirring frequently, until the carrot noodles are tender, about 4 minutes.
- Stir in the remaining coconut milk, cook for 30 seconds and then remove from heat.
- Garnish with cilantro and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 12 POINTS+: 8. OLD POINTS: 7
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