This recipe was shared live on CTV as part of a segment about Food Sensitivities .This is a great lunch or dinner for those who are gluten and dairy free.
Prep Time
10
Cook Time
15
Total Time:
25
Serves:
3
Ingredients:
Free range chicken breasts
Use 1/2 teaspoon each of salt and pepper (for chicken).
1 TBSP Avocado oil (or another cooking oil).
1 TBSP Italian Seasoning
Three small cloves of garlic
2 zucchinis
1 avocado
1 cup full-fat coconut milk
Juice 1 lemon
1/3 tsp cayenne pepper
Use 1/2 teaspoon each of salt and pepper (for sauce).
Directions:
Heat a fryingpan over medium heat.
Cut the chicken breasts into slices and mince the garlic.
Add the Italian seasoning and salt & Pepper to the garlic.
Once the oil is hot, add 1 TBSP to the pan.
Sauté for 10 minutes and then flip over. Continue cooking until the chicken is no longer transparent.
Meanwhile, spiralize your zucchini into noodles.
Add the avocados, coconut milk and lemon to a food processor. Also add cayenne pepper, salt, and pepper.
Add more cayenne or pepper, or a splash tamari if it is needed to give it a saltier taste.
This dish can be served cold or sauteed briefly (for a few seconds to warm them up). You don’t have to heat the sauce, as it will soften the zucchini noodles.
