Chicken with Veggies and Zucchini Noodles

Chicken with Veggies and Zucchini Noodles

(Ready in about 4 hours | Servings 8)

Ingredients :

3 pounds chicken skinless breasts, diced  

Salt and black pepper, to taste

1 cup of coconut milk

1 cup of chicken stock

Two tablespoons sunflower seed butter  

One teaspoon cayenne pepper  

Two medium zucchinis, julienned

One large celery, chopped

One large carrot, chopped  

One small bunch of green onions, sliced  

Two cloves garlic smashed  

Chopped fresh cilantro, for garnish  

Chopped cashews, for garnish

Directions :

1. Take skinless chicken breasts with salt and pepper. Then, brown your chicken in a skillet over medium heat, stirring periodically.

2. In your lightly greased slow cooker, mix the coconut milk, chicken stock, sunflower seed butter, and cayenne pepper. Place seasoned and browned chicken breasts onto your base liquid.

3. Place the rest of the ingredients, except fresh cilantro and cashews, on the chicken breasts — Cook for about 4 hours on low heat.

4. To serve, place your chicken over the cooked vegetables. Spoon the pot sauce over it. Sprinkle with fresh cilantro and chopped cashews. Serve and enjoy!