PCOS Friendly Garlic-Mushroom Chicken Zoodle Bowl

Total time50 min

Prep time20 min

Cook time30 min

PCOS 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)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut oil

For the sauce

10 oz cremini mushrooms, sliced ¼ inch thick
4 cloves garlic, thinly sliced
1 cup bone broth
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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)
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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