Another yummy recipe from Pamela’s Paleo Life Kitchen! Sweet. Savory. Oh, so tasty!
1/4 cup coconut oil
1-2 lbs diced chicken thigh
1-2 lbs diced mangoes
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
minced chives, scallions and/or cilantro
2 large zucchini cut into “zoodles”
coconut milk can be added if you like a creamy sauce (optional)
sweet or hot peppers may also be added (optional)
Melt coconut oil in a pan; add diced chicken thighs. Brown until fully cooked. Set aside.
Add more coconut oil if desired, then add 1-2 lbs diced mango (I used 2 pouches of Trader Joe’s frozen organic mangoes, thawed). Seasonings to taste: salt, cinnamon, cloves, nutmeg, chives, scallions and cilantro. Cook on medium-high until juices form a sauce.
When saucy, add pre-cooked diced chicken thigh. Heat through to meld flavors. Set aside.
Sautee zucchini “zoodles” in coconut oil until “al dente”.
Plate by using zoodles as the base and spoon the mango chicken mixture over the top.
Garnish with chives, scallions and/or cilantro. Enjoy!