Ingredients
Noodles & Veggies
- 2 tablespoons avocado oil
- 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
- 1 cup white onion, finely diced
- 1 ½ cups cooking liquid such as bone broth or water
- 1 cup canned coconut milk
- 1 bunch asparagus, sliced into ¼-inch rounds
- 4 large zucchini, spiralized into noodles or ribboned with a peeler
- ⅓ chili pepper, thinly sliced (optional - I used a fresno chili)
- 6 ounces buckwheat soba noodles
Pesto
- 3 ounces basil leaves
- 5 garlic cloves
- ¼ cup nuts, such as almonds or walnuts
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast
- ¼ cup olive oil
Optional Garnish
- Sprinkle of sliced raw almonds
Method
Step 1
Place a large pan over medium heat and warm the avocado oil. Pat the chicken thighs dry with a paper towel. Once the oil is hot, add the chicken thighs and brown on all sides for about 10 minutes.
Step 2
Add the diced onion to the chicken and sauté for an additional 5 minutes.
Step 3
Pour the liquid of choice into the pan, reduce heat to medium-low and cover. Bring to a simmer and cook for 10 minutes.
Step 4
Meanwhile, make the pesto sauce by combining all of the ingredients into a food processor. Pulse until a very thick pesto is created, avoid over processing (you want the nuts to keep some texture). When the pesto is ready, transfer into a container and chill in the fridge.
Step 5
Once the chicken has cooked for 10 minutes, remove the cover and allow the liquids to evaporate a bit while preparing the soba noodles. Bring a pot filled with water to a boil. Once the water is boiling, add the soba noodles, cook according to package directions and drain.
Step 6
Once the chicken liquids have reduced, add the coconut milk to the pan and bring to a simmer over medium heat.
Step 7
Add the asparagus to the chicken, stir, then add the pesto and stir. Simmer for 2 minutes before adding the zucchini noodles, and chili (if using). Toss together.
Step 8
Gently incorporate soba noodles.
Step 9
Serve in individual bowls and top with sliced almonds, if desired.
Nutritional analysis per serving: Calories: 521, Total Fat: 27g, Saturated Fat: 7g, Cholesterol:121mg, Sodium: 700mg, Carbohydrates: 34g, Fiber: 5g, Sugars: 8g, Protein: 40g, Net Carbs: 29g
