Cowboy Chicken with Zoodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken;
2 1/4 lbs chicken tenders, organic hormone-free
2T EVOO, divided
6T butter, divided
Salt + Pepper to taste
Pinch pepper flakes
Sauce:
1/2 C chicken Stock
2t Dijon mustard
2t sirracha
2t smoked paprika
2t Tuscan seasoning
3 frozen garlic cubes
1/2 C heavy cream, organic
Zoodles
1 box frozen TJ Zucchini noodles
1 bunch green onions, diced and divided
1/2 C Frozen TJs tri-color peppers
Juice from 1/2 lemon
Garnish;
Parmesan cheese
Reserved green onion
Fresh black pepper
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Directions: |
Directions:S&P chicken and brown in 2T butter combined with 1T EVOO over medium-high heat. Add a pinch of red pepper flakes to season oil. Brown chicken in batches, if needed. Remove chicken from pan, reduce heat to low. add stock to scrape up brown yummy bits. Add garlic cubes, mustard and Siracha. Add 2T butter, cream and mix until slightly emulsified. Add chicken and mix with sauce.
For Zoodles, Cover bottom of 2nd pan with 1T EVOO and 1T butter. Add frozen zoodles and peppers. When defrosted, add onion. Cook off water until starts to lightly brown. Salt and pepper to taste. Finish with juice from half a lemon and garnish with Parmesan cheese.
Serve together and finish with fresh ground pepper, Parmesan cheese, and reserved green onion. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I had never made a sauce with Dijon mustard and siracha - it was soo good!! Not spicy at all - in fact kick up the sirracha more if you like it spicy!! Keto and wheat belly diet friendly!
If serving over rice or pasta, double the chicken stock to make more sauce and the recipe will serve 8.
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