Ingredients
Scale
Sweet Potato Noodles:
- 2 pounds sweet potatoes or yams, peeled and the ends cut off
- 1 Tablespoon avocado oil
- 1 Teaspoon Cajun seasoning
- 1/2 Teaspoon sea salt
Chicken:
- 1 pound boneless skinless chicken thighs
- 1 Teaspoon Cajun seasoning
- 1/2 Teaspoon sea salt
- 1 Tablespoon avocado oil
Veggie Noodles:
- 1 large red bell pepper, cored and thinly sliced
- 8 ounces crimini mushrooms, about 15, cleaned and thinly sliced
- 1 large red onion, peeled and the ends sliced off
- 1 large zucchini, about 12 ounces, ends sliced off
- 2 cloves of garlic, minced
- 1 Tablespoon avocado oil
- 3 tomatoes, about 12 ounces, chopped
- Chopped fresh cilantro, about 1/2 of a small bunch
Instructions
- Preheat the oven to 450ºF.
- Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.
- Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup!
- Toss the sweet potato noodles with the avocado oil, Cajun seasoning, and sea salt. Set them aside while you prepare the chicken.
- Cut the chicken thighs up into bite-sized pieces. Heat a large skillet over medium high heat, when the pan is preheated add the avocado oil, cut up chicken, Cajun seasoning, and sea salt to the pan. Sauté the chicken until it’s no longer pink. Transfer it to a bowl and set aside.
- Place the sweet potato noodles in the oven to roast.
- While the sweet potato noodles are roasting sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tablespoon of avocado oil until the veggies are just tender.
- When the sweet potato noodles have softened, but not turned to mush, about 8 minutes. Remove them from the oven and add them to the pan with the sautéed veggies. Add the sautéed chicken, chopped fresh tomatoes, and fresh cilantro.
- Cook just long enough to heat through and serve immediately!
- Prep Time: 30 mins
- Cook Time: 10 mins