Flavours of lime, garlic, olives, and cilantro combine to create this super tasty, golden chicken on a bed of zucchini “rice”. If you don’t like cilantro, use parsley. Either way, it’s a Latin-inspired winner. It’s a whole meal in a single pan. Easy, delicious, nutritious.
7g carbs per serving
30 oz. (850g) boneless chicken thighs, cut into pieces
½ lime, the juice
1 tbsp. annatto or paprika powder
2 tsp salt
1 tsp pepper
¼ cup (60ml) coconut oil or avocado oil
3 garlic cloves, crushed
½ red bell pepper, minced
2 celery stalks, minced
4 oz. (110g) green olives, pitted
¼ cup (60ml) fresh cilantro, minced – if you don’t like cilantro, use parsley
Did you know that Annatto (also known as anato, bija or achiote) is a tropical American tree with seeds that are intensely red and have a mild taste. Annatto has been used as a food colouring going back to pre-Columbian times. If you can’t find annatto, use an equal amount of (Spanish) paprika.
If you don’t like cilantro, use parsley instead.
Zucchini (courgette) noodles, “zoodles”, can be bought pre-made in most local supermarkets (perfect for busy people). However they are super easy (and cheap) to make with a spiralizer.
To make the rice, just chop the zoodles into rice-sized pieces. If you are really short of time, just use the zoodles without dicing. It will look and taste just as good.
You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan