Thai Zucchini Chicken

I found this recipe on and my hubby and I both loved it! I was looking for more recipes to incorporate turmeric into our diet. Turmeric is loaded with anti-oxidants, has powerful anti-inflammatory effects and is beneficial to brain and heart health.




  • 1.5 lb chicken
  • 3 zucchini, spiralized or shredded
  • 2 cups of other fresh veggies you like (I used bell peppers and mushrooms)
  • 1 can coconut milk
  • 1 1/2 tsp ground ginger (or fresh)
  • 2 tsp turmeric
  • 2 1/2 tsp sea salt
  • 2 tsp garlic powder (or fresh)
  • 1/3 cup fresh basil leaves, chopped
  • 1/4-1/2 tsp cayenne pepper
  • 3 tbsp coconut palm sugar
  • 1 tbsp apple cider vinegar


Start by cutting your chicken into small bite sized pieces. Set aside.

Now you can make your zuchinni noodles with your spiralizer or I use food processor to shred  the zucchini (it is so quick and easier to eat!).

Then, in a large sauce pan, on high heat, add about 2 tbsp coconut oil and add your chicken. Cook until it’s no longer pink on the outside. Then add the zucchini noodles.

Next, add your spices on the chicken and zucchini (this part is important rather than adding the spices to the coconut milk. It just won’t have as much flavor).

Stir everything together.

Then pour the can of coconut milk over everything, add the apple cider vinegar, and stir again.

Allow to cook on medium low for another 10 minutes or until chicken is no longer pink in the middle, and devour!!

4 Servings/Per Serving: 403 Calories, 18g Fat, 1g Fiber, 15g Sugar, 39g Protein

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