Prep shallot, garlic and mushrooms as noted. Chop herbs. You can also spiralize zucchini now or you will have time to do it later when the chicken is cooking and simmering (steps 4 & 7).
Place arrowroot starch on a plate or shallow bowl and add salt and pepper. Mix with a whisk.
Dredge the chicken thighs in the starch mixture so they are lightly coated on all sides. Set aside on a plate.
Heat a large skillet over medium heat and add about 2 tbsp avocado oil. Once hot, add the thighs to the pan to cook (you may need to do this in batches depending on the size of your skillet).
Cook the chicken without disturbing, for about 5-6 minutes per side, or until golden brown but not burnt. Remove and place on a plate. If you are cooking in batches, you may need to add more avocado oil in between batches.
Keep the skillet at medium heat and add 1 tbsp avocado oil. Add the shallot, garlic, and mushrooms. Saute until mushrooms start to soften, about 2-3 minutes.
Add the chicken broth, coconut milk, vinegar, and lemon juice. Stir and reduce heat to low to simmer.
Nestle the chicken back into the sauce and let simmer for 6-7 minutes, or until the sauce thickens and the chicken is completely cooked through. If your sauce is too thick, add more chicken broth (a small amount at a time) to thin it out to desired consistency.
While the chicken is simmering, spiralize zucchini into noodles.
Place one tbsp avocado oil in a separate large pan over medium heat.
Once the pan is hot, add the zoodles and sprinkle with a generous pinch of salt and pepper. Cook, tossing the zoodles frequently, for 3-4 minutes until the zoodles are warmed through but not mushy.
Serve the chicken marsala over zoodles and garnish with fresh herbs.
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