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 garlic cloves, minced
1 handful fresh basil leaves
3 Tbs lemon juice
4 Tbs extra virgin olive oil
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.