2tablespoonof Cajun seasoningrefer to above post for recipe
1cupof mushroomssliced
2 tomatoessliced into quarters
2tablespoonof coconut oil or olivemelted
extra Cajun seasoningsalt and pepper to taste
Instructions
Coat the chicken with the cajun seasoning and let it marinate over night or for 3 to 4 hours.
Prep the zucchini with the spiraliser, once the zoodles are formed, add to a colander with 1tsp of pink salt and set aside to sweat for 10 minutes then rinse with water, drain and blot with kitchen towel.
Add the melted coconut oil to a medium sized heavy duty frying pan and begin to brown the chicken pieces on low-medium heat for 5-7 minutes.
Once the chicken has darkened, add the red onions with the red, yellow and green peppers to the pan - sauté, toss and shake the pan frequently.
The onions and peppers should tenderise within 3- 4 minutes, at this stage add the mushrooms, tomato and zoodles - in that order and fold in with the chicken and veggies. Sprinkle more salt, pepper and Cajun seasoning if needed.
Allow the mushroom, tomato and zoodles to soften in the pan. This will take approximately 2 minutes, be careful not to over wilt. The excess water from the zoodles will form a light sauce to drizzle upon serving.
Notes
The cajun seasoning is spicy! If you don't like really spicy foods you can half the amount of cayenne pepper added to the mix.
Add any other additional vegetables. Diced carrots or green beans would make great additions.
Use a Julienne peeler if you do not own a spiralizer. Be sure to check out my recommended tool section.