
1/2

2/2
100%
2
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
10
Low
Nutrition per serving
Calories412.2 kcal (21%)
Total Fat20.7 g (30%)
Carbs27.6 g (11%)
Sugars6.6 g (7%)
Protein31.2 g (62%)
Sodium451.9 mg (23%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 teaspoonavocado oil
or olive oil

4boneless skinless chicken thighs
cut into bite-sized pieces

½ cuproasted cashews

¼ cupcilantro
chopped

1 headBroccoli florets
small

2 cupsveggies
spiralized
The Sauce
Instructions
Step 1
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, flipping the thighs after about 4 minutes. If using breast, toss occasionally until it is no longer pink, about 7-8 minutes.
Step 2
In a bowl combine all the sauce ingredients and whisk
Step 3
When the chicken is cooked, remove the pan from the heat and push the chicken to one side of the pan. Add ½ the sauce ingredients to the pan.
Step 4
Put the pan back on the heat and stir the chicken through the sauce and add the broccoli. Once the sauce thickens (about 1 min) add the veggie noodles to the pan and toss to coat them in the sauce. Let them cook for 3-4 minutes, or until they start to soften. Toss with the cashews and cilantro and serve right away.
Step 5
Makes 4 servings
Notes
6 liked
0 disliked
Easy
Makes leftovers
One-dish
Fresh
Delicious