Katsu Udon Bowl

Katsu Udon Bowl is a comforting and hearty dish that combines crispy chicken katsu with chewy udon noodles in a savory broth. This Paleo-friendly version replaces traditional noodles with spiralized zucchini for a fresh twist on a classic Japanese supper.

Ingredients

• Zucchini - 2 medium
• Chicken breast - 200 grams
• Almond flour - 100 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Chicken broth - 500 ml
• Green onions - 2 stalks, chopped
• Soy sauce (coconut aminos for Paleo) - 2 tablespoons
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Spiralize the zucchini using a spiralizer to create 'noodles' and set aside.
2. Preheat a pan over medium heat and add 1 tablespoon of coconut oil.
3. Season the chicken breast with sea salt and black pepper, then dip it in the egg followed by the almond flour to coat evenly.
4. Fry the coated chicken in the pan until golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and let it rest.
5. In the same pan, add the remaining coconut oil, garlic, and ginger and sauté for 1-2 minutes until fragrant.
6. Pour in the chicken broth and coconut aminos, bringing it to a simmer.
7. Add the spiralized zucchini to the broth and cook for about 3-4 minutes until just tender.
8. Slice the chicken into strips and serve on top of the zucchini noodles in the broth, garnished with chopped green onions.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from the chicken, supporting muscle growth and repair.
• Low in carbs and gluten-free, making it suitable for those following a Paleo diet.

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