Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients
• 4 oz. boneless chicken thighs
• 2 zucchinis
• 4 tbsp. extra virgin olive oil
• 1 tbsp. coconut oil
• 1 avocado
• 1/2 cup water
• 1/2 cup fresh basil
• 1 clove minced garlic
• Salt and pepper to taste
Directions
1. In a non-stick pan, heat the coconut oil on medium heat. Add the chicken after the oil has melted and cook until the chicken is no longer pink in color.
2. Use a spiralizer while the chicken is cooking and make zoodles out of the zucchinis. Add these to a non-stick pan and cook for around five minutes. Add all other ingredients together in a blender until the mixture is smooth.
3. Add everything to a bowl once the chicken is done. Mix them well so that the avocado sauce we made covers the entire zucchini noodles. Serve them warm and enjoy a scrumptious one!
Nutrition:
440 Calories
40g Fat
16g Carbohydrates
