Oral Allergy Syndrome Friendly Garlic-Mushroom Chicken Zoodle Bowl

Total time50 min

Prep time20 min

Cook time30 min

Oral Allergy Syndrome Friendly Garlic-Mushroom Chicken Zoodle Bowl

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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For the sauce

10 oz cremini mushrooms, sliced ¼ inch thick
4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 cup bone broth
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tbsp arrowroot starch
1 tbsp cold water
1 tbsp fresh thyme leaves

For the zoodles

4 medium zucchini (about 2 lb total), spiralized into noodles
1 tsp olive oil
¼ tsp fine sea salt

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 lemon, cut into wedges (optional)

Instructions

1
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over both sides of each thigh.
2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 4 minutes.

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