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Creamy Avo Chicken Zoodles

Creamy Avo Chicken Zoodles

 

Serves 4

 

4 chicken thighs

4-5 zucchinis spiralised into thin zoodles

1 Big handful baby spinach leaves

1/2 cup pine nuts toasted

4 cups chicken bone broth or water

2 tbsps extra virgin coconut oil

 

Creamy Avo sauce:

2 Avocados

2 garlic cloves, minced

1 handful fresh basil leaves

3 Tbs lemon juice

4 Tbs extra virgin olive oil

Chilli Flakes

Pinch unrefined salt & freshly ground black pepper

 

Step 1 For the sauce; place all ingredients in a food processor and blend until creamy. Taste and add salt and pepper to desired flavour.

Step 2 Melt coconut oil in a large pan over medium-high heat, add chicken and saute’ for 6-8 minutes, turn and cook for another 3 minutes or so. Slice chicken thighs and set aside.

Step 3 Bring the broth or water to a boil in a pot and add the zoodles in for just 30 seconds. Drain zoodles.

Step 4 With care mix the creamy avo sauce, sliced chicken thighs, spinach and pine nuts with the zoodles. Serve with extra pine nuts and some chilli flakes.

 

 

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