A vegetable peeler

A cutting board

A large sharp knife

A small bowl

A silicone baking mat or parchment paper

A sheet pan

A large non-stick frying pan

A wooden spoon or pair of tongs

Measuring spoons

Measuring cups

An oven mitt or hot pad

A spoon or small whisk (if using curry paste)

A towel

6 bowls (for individual servings)

Preheat the oven to 400 degrees F.

Peel the skin off of the carrots with the vegetable peeler. With the cutting board and a sharp knife, cut the carrots into coins that are roughly ¼ inch thick. Break the cauliflower into small pieces, either with your hands or with the knife and cutting board.

Measure out 1 tablespoon of coconut oil and place in a small microwavable bowl. Put the bowl in the microwave and set timer to 20 seconds. If the oil hasn’t melted, heat in 10 second intervals until melted. Set aside.

Place a silicone baking mat (or a piece of parchment paper) on a large sheet pan. Spread the carrots and cauliflower out in a single layer, then drizzle the coconut oil evenly over the vegetables. Sprinkle ½ teaspoon of kosher salt over the vegetables, then use your hands to toss and evenly coat. Place in the oven and set the timer for 25 minutes.

While the carrots and cauliflower are cooking, place a large non-stick frying pan over medium heat and add 1 tablespoon of coconut oil.

As the coconut oil melts in the pan slice the onions into thin strips. Remove the stems and seeds of the bell peppers, then slice them into strips as well. Place them in the pan, sprinkle ½ teaspoon of kosher salt over them, then stir with a wooden spoon or pair of tongs to combine. Cook for roughly 10 minutes, stirring occasionally to avoid charring.

After 10 minutes, stir the snow peas in and cook for 2 to 3 minutes, until the peas have wilted slightly. Turn the heat to low, then add in the shredded chicken and stir with the wooden spoon or tongs to combine.

Once the oven timer goes off, remove the roasted carrots and cauliflower from the oven, making sure to use an oven mitt or hot pad, and add them to the pan. They should be cooked but not completely mushy. Stir everything to combine.

*If using curry paste: measure out ½ cup of chicken broth in a measuring cup and place 2 tablespoons of the curry paste into the broth. Stir with a spoon or small whisk to combine, then dump it in the pan with the chicken and vegetables. Add in ½ cup of coconut milk and stir together. Keep adding in ½ cup each of broth and coconut milk until the curry reaches your desired consistency.

*If using a curry mix (in a larger jar): pour the curry mix into the pan and add in ½ cup each of chicken broth and coconut milk. Stir everything together, then continue adding in ½ cup each of broth and coconut milk until the curry reaches your desired consistency.

Spiralize the zucchini, removing any of the zoodles with seeds, if desired. Place all the zoodles on ½ of a cloth towel and fold the towel in half to cover the tops of the zoodles. Press down to remove any excess water, then divide the zoodles in sixths and place each sixth in a bowl.

Spoon the curry mixture over the zoodles and serve.