This glorious recipe is an egg free, dairy free and bacon free carbonara. I know what your thinking those are the ingredients that make a carbonara, a carbonara but I assure you this is a great alternative especially if you dont include those particular ingredients in your meal-plans. Not only is this recipe scrumptious but it is quick to prepare and eliminates common food allergies.
Prep time: 15 minutes
Cook time: 20-25 minutes
6 skinless, boneless chicken thighs
1/2 jalapeno, finely diced
1/2 tsp. fresh ginger, minced
3 cloves garlic, minced
1/2 lemon, juiced
1 onion, finely diced
1 can coconut milk
1 tbsp unrefined virgin coconut oil
vermicelli rice noodles
fresh black pepper
1 handful fresh basil, diced
1 tomato, diced
2 green onions, finely diced
Heat up a pan to medium heat and add coconut oil. Once melted add your chicken and brown on both sides. Once browned remove chicken from pan and set aside. In that same pan add onion, jalapeno, ginger, and garlic; let cook until onions are slightly browned then add lemon juice. Add coconut milk and stir to combine. Now add chicken back in and let everything simmer for 5- 7 minutes. Season with sea salt and black pepper to taste.
In a medium sized pot add water and sea salt. Place on high and once boiling add in rice noodles. Once cooked through add to chicken pan. Serve and garnish with fresh basil, tomato, and green onions.
This recipe would be excellent with turkey or beef. You could also substitute out the meat and add mushrooms and peppers or other vegetables.
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Brooke Carragher, C.H.N- Certified Holistic Nutritionist
Whole U Nutrition- A Whole U approach to wellness