Chicken with Zucchini Ramen Noodles

By mdancause

Ingredients

• 0.5 tsp Cayenne Pepper
• 2 tsp Smoked Paprika
• 2 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp ground Coriander
• 1 tsp Cumin
• 0.5 tsp Sea Salt
• 1 Tbsp Extra Virgin Olive Oil
• 1 lb boneless skinless Chicken Thigh
• 0.5 cup Red Bell Pepper
• 0.5 cup Onion
• 3 cup Frozen Vegetables
• 8 cup free range, organic, Chicken Stock
• 2 whole Zucchini
• 1 Tbsp Organic Coconut Oil

Details

Servings 5
Preparation time 75mins
Cooking time 90mins
Adapted from primalpalate.com

Preparation

Step 1

Place two small bowls side by side and place in each: 1/4 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, u00bd teaspoon ground cumin, u00bc teaspoon kosher salt.

Place the chicken in a glass bowl and mix in one of the bowls of spices, plus 1 Tablespoon of olive oil. Allow the chicken to marinate for about an hour.

Make long thing noodles from the zucchini using a spiralizer or a julienne peeler. Set aside.

Preheat the grill to high. Place the chicken on the grill, discarding the marinade. Grill the chicken 5 minutes on one side and 4 minutes on the second side. Allow cooked chicken to sit for 5 minute and then cut slice piece lengthwise - in the opposite direction of the grill marks - into six or seven pieces. Set aside.

Bring the chicken stock to a boil in a large pot.

While the chicken stock is coming to a boil, heat 1 tablespoon of coconut oil in a wok or a large skillet over high heat. Add the vegetables and the second bowl of spices and saute for 2 minutes. Pour the vegetables on a plate to prevent further cooking and set aside.

Add the zucchini "ramen" to the boiling chicken stock and turn off the heat.

Ladle the simple soup mixture into 5 bowls and top with the seasoned vegetables and the grilled chicken.

Garnish with cilantro, serve with sriracha and eat with chopsticks and a spoon.