Whole30 Chicken with Almond Butter Sauce

This gluten free, dairy free chicken in almond sauce recipe is loaded with healthy vegetables. Zucchini, carrots and bell peppers combination just works. The sauce has an incredible flavor. Make it once and you’ll make it again and again! P.S. This is a good Spiral Vegetable Slicer from Amazon.
Whole30 Chicken with Almond Butter Sauce


  • 1 1/2 pound chicken tenderloins
  • 4 tablespoons olive oil
  • 2 zucchini (spiralized, or cut into thin sticks)
  • 2 carrots (shredded (cut into thin sticks))
  • 2 bell pepper (thinly sliced)
  • 1/4 cup almond butter
  • 4 tablespoons coconut aminos
  • 1 1/2 tablespoon lime juice
  • 1 clove garlic (large, finely grated)
  • 1 tablespoon ginger (finely grated)
  • 1 tablespoon sesame oil
  • 1/8 teaspoon salt
  • sesame seeds (for garnish)
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Yield: 4 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes


1. In a large skillet, heat 1/2 of the olive oil over medium-high heat. Add chicken and cook about 4-5 minutes per side, or until cooked through. Remove chicken from skillet to rest.

2. Meanwhile, prepare the sauce. In a small bowl mix together almond butter, coconut aminos, lime juice, garlic, ginger, sesame oil and salt.
3. When the chicken is ready, add the rest of the olive oil to the same skillet. Add spiralized zucchini, carrot shreds and sliced peppers. Cook for about 4 minutes, stirring occasionally, until the veggies are warm and crisp tender.

4. Cut chicken into medium cubes, add to the veggies.

5. Stir in the almond butter sauce JUST BEFORE serving.
6. Sprinkle with sesame seeds and serve.


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