Zucchini Alfredo with Turmeric Chicken

Name: Zucchini Alfredo with Turmeric Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 Zucchini; • 1 tbsp Extra Virgin Olive Oil; • 8 ozs Chicken Breast (sliced); • 1 tsp Turmeric; • 1 tsp Italian Seasoning; Sea Salt & Black Pepper (to taste); 1 Avocado (peeled and pit removed); 1 cup Organic Coconut Milk(canned, full-fat); • 1/2 Lemon (juiced)

5 steps

Prep:30minCook:20min

9 ingredients 20 minutes 2 servings

Updated at: Thu, 17 Aug 2023 07:39:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories547.4 kcal (27%)

Total Fat46.7 g (67%)

Carbs15.7 g (6%)

Sugars5.4 g (6%)

Protein23.1 g (46%)

Sodium410.9 mg (21%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2zucchini

1 TbspExtra Virgin Olive Oil

8 ozsChicken Breast

sliced

1 TspTurmeric

1 tspItalian Seasoning

peeled and pit removed

1 cupCoconut Milk

Organic, canned, full-fat

0.5Lemon

juiced

Instructions

Step 1

Spiralize the zucchini or use a julienne peeler to create noodles. Set aside.

Step 2

In a large frying pan, heat the olive oil over medium heat. Add the chicken to the pan and sprinkle it with the turmeric, Italian seasoning and sea salt and pepper to taste. Saute for 7-10 minutes, or until cooked through.

Step 3

While the chicken is cooking, make the avocado cream sauce by combining the avocado, coconut milk, lemon juice and sea salt and black pepper to taste in a blender or food processor. Blend until smooth and creamy.

Step 4

Once the chicken is cooked through, transfer it to a plate then add the zucchini noodles back into the pan. Saute the noodles for 1-2 minutes or until soft and warmed through. Add the avocado cream sauce into the pan and stir until well mixed and warmed through.

Step 5

Divide the creamy zoodles between plates, and top with chicken. Enjoy!