Creamy Coconut Lemon Chicken Over Zoodles | Rockin Robin Cooks

This Creamy Lemon Coconut Chicken is full of flavor and an easy recipe to make in under 30 minutes. Served over zoodles for a delicious low carb dinner. It is also gluten free.
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▶︎ Zucchini Spiral to make zoodles, hand held

▶︎ Zucchini Spiralizer like the one in this video

▶︎ Tortilla Warmer

▶︎ Lodge cast iron 12 inch pan

▶︎ Global 8 inch Chef Knife

▶︎ Baking Sheet Tray

▶︎ Wooden Spoons

▶︎ Vitamix 5200

▶︎ Cooling Racks

▶︎ Arrowroot Powder

▶︎ Instant Read Thermometer

▶︎ Taco Holders

Coconut Lemon Chicken Recipe
1 cup full fat coconut milk
2 boneless skinless chicken breast 1.7 lbs., butterflied and/or pounded to ½ – ¾ inch thick.
1 cup chicken broth
½ of a large yellow or red onion, super fine dice
½ to 1 tsp. salt
Zest and juice from 1 large organic lemon
⅛ tsp. Ground turmeric
1 tsp. garlic powder
8 leaves of organic basil, chopped
Small bunch of fresh Italian parsley, chopped
1 Tbsp. arrowroot
2 Tbsp. chicken broth
Salt and pepper to taste
1 large zucchini, spiralized
2 tsp. Olive oil


Preheat a stainless steel pan over medium high heat. Add 2 Tbsp. of coconut oil to the pan. Season chicken breast with salt and pepper on both sides.

When the oil is hot, place the chicken in the pan. Don’t turn or touch the chicken for 2 to 3 minutes. Once seared on the first side, turn the pieces over and cook until the internal temperature is 160 to 165 degrees F. If you don’t have a thermometer, cut into the chicken to make sure it is not pink and the juices run clear.

As the pieces of the chicken breast get done, place them on a dish and cover with foil or a lid to keep warm.

In the same frying pan, you will notice brown bits on the bottom of the pan. Those are flavor bits and you want them in your sauce. Add the onion to the pan and use a wooden spoon to stir and scrape the brown bits off the bottom of the pan. Add a pinch of salt to the onion. Saute the onion for about 5 minutes.

Add the chicken broth and scrape up the brown bits and get them into this sauce. Toss in the coconut milk, garlic powder, turmeric, lemon zest, and the lemon juice and stir to combine. Then add the parsley and basil.

Combine the arrowroot and 2 Tbsp. of chicken broth in a small bowl to make a slurry. Turn the temperature of the sauce to medium high. Once it comes to a simmer, add the arrowroot mixture slowly while stirring the sauce. Taste the sauce and adjust seasoning like the salt and pepper.

Once the sauce thickens slightly, add the chicken breast back to the sauce to heat up while we cook the zucchini.

Heat a large frying pan over medium high heat. Add 2 tsp. Of olive oil to the pan. Once hot, add the zoodle and a pinch of salt and saute for 3 – 5 minutes. Turn off the heat and serve the chicken over the zoodles. Don’t forget to add extra sauce over all. It’s the sauce that makes it! Hey, if it’s delicious and nutritious, it will make you ambitious!

Thanks for watching and sharing!
Rockin Robin
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