Login

Paleo Chicken Pad Thai

Paleo Chicken Pad Thai

Published on March 29, 2016 | In By
0 Comments

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup Almond Butter
  • 1 tsp Firebreather
  • 1/4 cup culinary coconut milk
  • 1/2 lb boneless chicken breasts
  • 2 large eggs
  • 2 teaspoons coconut aminos
  • 6 tsp coconut oil
  • 2 cups cooked spaghetti squash

Nutrition Info

  • 354 Calories

  • 228 Calories From Fat

  • 25.3g Total Fat

  • 11g Saturated Fat

  • 0.0g Trans Fat

  • 143mg Cholesterol

  • 102mg Sodium

  • 362mg Potassium

  • 9.3g Total Carbohydrates

  • 1.5g Dietary Fiber

  • 0.6g Sugars

  • 23.5g Protien

Instructions

  1. Combine all ingredients listed before Chicken Breasts in a mason Jar and mix with Immersion Blender
  2. Dice chicken breasts
  3. Season with salt and pepper
  4. Fry in coconut oil until golden brown
  5. Remove chicken and set aside
  6. Whisk eggs with 2 tsp coconut aminos
  7. Scramble eggs while cooking
  8. Return chicken to pan
  9. Add spaghetti squash noodles and sauce
  10. Stir fry for 5 minutes
  • Recipe Type :

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

About Chef