PALEO RECIPES | Paleo Chicken Pad Thai

Paleo Chicken Pad Thai

1 lb chicken breast or tenders*
2 butternut squash bulbs
2 tbsp avocado or olive oil
1 red bell pepper chopped and de-seeded
2 carrots chopped or julienned
2 eggs
1/2 cup chopped red cabbage
1/4 cup chopped green onion
1/2 cup chopped almonds or cashews
1/4 chopped fresh cilantro optional

  • Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside.
  • Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
  • Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper both the chicken and the noodles. Place in the oven and bake for 20-25 minutes, or until chicken is cooked all the way.
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