Asian Chicken Rainbow Carrot “Pasta” (AIP/Paleo) proves that you don’t need gluten or dairy to have a flavorful pasta dish. Eat the rainbow!
You’ve heard it said that for our best health, we should eat the rainbow. Here’s a great opportunity! I love a colorful dish (colorful often = nutrient dense), and rainbow carrots are just so interesting! Of course, if you can’t find them, regular carrots will do. They’re just not as fun. 😁
Anyway, since this dish is straight out of my imagination, I guess it needs some explanation. Imagine for yourself tender chunks of chicken cooked in a concoction of coconut milk, lime juice, honey, fish sauce, ginger, turmeric and coconut aminos. Follow me? OK good. Now cook some carrot ribbons in the same pan for just a couple of minutes to soften them a bit. Now you’ve got it!
Hey, don’t freak out about the number of ingredients. Most of them are dried spices that you scoop out of the jar and plop in. Just throwin’ that out there if, like me, you see a recipe with more than 8 ingredients, and say to yourself, “Nah, I’ll pass.” I promise, it’s not that complicated.
You’ll note that this dish is quite similar to my Easy Chicken Satay. Here are some other Asian-inspired AIP dishes:
Oh. Before I leave you, I have some extremely exciting news! I just wrote the FIRST EVER AIP baking cookbook!!!!! (Can you tell I’m excited?!) Here’s the cover:
Believe me when I say that my heart and soul are in this book. It drops January 3rd, but reserve your copy now to be sure you can get one! Click here to pre-order on Amazon.
But I digress…
As always, I am wishing you great love and deep healing!
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