 Hi everyone today's recipe we are making creamy lemon coconut chicken breast served over zoodles. Now this has a wonderful creamy sauce you're going to love made with coconut and lemon and a few other things and I tell you the sauce is just always pretty much what makes it right. This is delicious so I'm rocking Robin and I'm going to show you how to make it right after this. So we're going to start off our recipe by prepping up our zoodles right that's what we said we're going to serve our chicken over. Now you could also do white rice if you want to but like I said today we're going to do low carb and we're going to do the zucchini so I got my zucchini here a nice big one and I also have my zoodle machine okay these things work great and I'll just show you real quick so we just cut off the ends of the zucchini to get them straight so that they fit on the machines well. So there's a little knob here where we just place that in and we push the little tongs into the zucchini we crank it and out come the zoodles it's that simple. So the next thing we need to do is prep up our chicken breast we need to cut it thinner I'm going to butterfly it so that it cooks up quick we want to cook this meal up nice and quick and that will take care of that by cutting this in a thinner slice that's a nice big thick one here I like to get my chicken pieces down to about a half an inch to three quarters of an inch thick so do the best you can so we'll just slice this through and if you need to you can always get a meat pounder like I have here and you just pound out one of the pieces like I'm going to pound out this really thick one here just a little bit so it's a little more thinner than it is and now we'll season up the chicken both sides with just a little bit of salt just very simple salt and pepper now I'm ready to start searing up the chicken now I have a stainless steel pan here over medium-high heat we want to get this pan up nice and hot before we put our chicken in it now it's really important what kind of pan you're going to use in my view I'm using stainless steel because actually the chicken when I sear it is going to leave some brown bits on the bottom of the pan and that means flavor now if you don't have a stainless steel my second choice would be a cast iron and then my third choice is non-stick right if you have an unstick and that's all you have that's what you use so I'm gonna place a couple of tablespoons of coconut oil into the pan and we're gonna let that get hot alright I think our oil is hot you can see the kind of waviness in the oil that'll kind of tell you that it's is getting hot and certainly if it starts to smoke that's blue so you want to place your chicken right in there and don't touch it let it sit don't move it don't turn it it's been a couple of minutes now you can see that this piece over here is getting white whiter you see how it's traveled up and it's gonna get done pretty quick this one on the other hand has a ways to go because it was a thicker piece I'm gonna turn this one over first when the pieces get done the small the thinner pieces are gonna get done first so I'm gonna place them right here on my plate and keep them warm and the others can cook a little longer this one here looks like it's ready to be turned over now you can always check your temperature with an instant read thermometer like I have here it is difficult when you have a thinner piece but we're looking for 165 degrees Fahrenheit I'm gonna pull it off now like I said we'll just place it right back here and I'm just gonna lay a piece of foil over it just to kind of keep the heat in all right all the chicken is done now we're gonna turn the temperature down just a smidgen and I'm gonna add the onions now before I do that notice all the brown stuff down here you see that very important good stuff lots of flavor there you want that it'll still taste good if you use an unstick pan you don't get it but this takes it to the next level toss in some diced onion you can use red or yellow I just happen to have yellow so that's what I'm using and you want to scrape up those brown bits now if you don't have enough oil in the pan add a little bit more coconut oil to this but it seems like there's enough here I'm on medium temperature I'm gonna add just a just a little touch of salt to this just a little layer of that and we're gonna let these saute for about you know no more than five minutes now while our onions are cooking we have time for a chef joke all right here we go why did the chef have to stop cooking he ran out of time all right it's time to add our chicken broth here I'm using organic chicken broth got mine from Trader Joe's by the way got my temperature on medium and I'm gonna really scrape the bottom because I want to get those bits off the bottom here I've got my cup of full fat coconut milk I'm gonna pour that in I've got some garlic powder here and sprinkle that in so I'm gonna put a little bit of ground turmeric in here I've got an organic lemon and I'm going to put the zest of a lemon in here as well so give it a nice lemony flavor so now I'm gonna juice the whole lemon into this it's probably close to two tablespoons I would say depending on how big your lemon is do that a nice stir now you can see at this point that this sauce is rather thin all right it's pretty watery so we need to thicken it up so what I like to use is some arrowroot which is like cornstarch but it's non GMO so here's my arrowroot and to that I'm gonna add just a splash of chicken broth to that just to you know get it liquidy so just pour that in stir it up make a little slurry and then we'll add that to our our sauce now before I add that to the sauce though I'm gonna add some parsley to this parsley and basil are going in today if you like cilantro that's another option here goes the basil always use fresh guys with this recipe because it's just so much better I can't even tell you it's just way better I got that in there I'm gonna turn the heat up just a little bit to get this to simmer a little bit more and then we'll add the the slurry of arrowroot and chicken broth so I'm gonna add a little salt to the sauce here before I add the slurry all it's time to add our slurry it is time to add the chicken back to the pan just get it in that sauce and we'll just let it sit here in simmer for a little bit while we cook up our zoodles all right let's cook our zoodles I got a nice big pan here over medium-high heat and I'm gonna add olive oil to these a little different not too much maybe maybe a tablespoon maybe maybe two teaspoons I'll toss in the zoodles and these will just cook up in just like five minutes and I add just a sprinkle of salt to that all right these zoodles are done for me and just like I said it wasn't even five minutes I think it was about four minutes anyway those are good enough for me I just want them softened a bit and we're ready to serve it up I'm gonna sprinkle just a little bit of lemon juice on the zucchini whatever it was left in those lemons that I used just a hint of that it'll just complement the flavor of the chicken okay it's time to serve it up I'm gonna put a little bit of my zoodles on the plate and let's grab some chicken let's see let's grab this one here zoodles are like pasta and you gotta twirl them that sauce really makes it it is just so flavorful you're gonna love it I can taste the coconut the lemon comes through not overpowering I think the coconut balances with its sweetness balances out the lemon the basil all the spices it's creamy it's just it's delicious guys so you really got to try this you're gonna love it if you're looking for another delicious chicken easy recipe to make I've got one for you that you really should try out I'll leave a link for you right here this is my chicken one sheet pan recipe that has vegetables in it everything goes in one sheet in the oven and it's done and it's just delicious and easy and quick and easy cleanup too so check that out alright thanks so much for watching don't forget to give me a thumbs up and of course leave me a comment I want to hear from you if you have any questions or comments and we'll see you next week for another delicious recipe