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Creamy Avocado Chicken Zoodle Bowl – vegetarian recipe
Stav Kogan

Creamy Avocado Chicken Zoodle Bowl

A light, fresh, and incredibly satisfying Creamy Avocado Chicken Zoodle Bowl that comes together in just 15 minutes. This low-carb, dairy-free meal features vibrant zucchini noodles smothered in a luscious avocado-basil sauce, perfect for a quick weeknight dinner or a power-packe
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Calories: 440
Ingredients Method Nutrition

Ingredients
  

  • 4 oz (115 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 medium zucchinis
  • 4 tbsp (60 ml) extra virgin olive oil
  • 1 tbsp (15 ml) coconut oil
  • 1 large ripe avocado, pitted and peeled
  • 1/2 cup (120 ml) water
  • 1/2 cup (15 g / 0.53 oz) fresh basil leaves, packed
  • 1 clove garlic, minced
  • Sea salt and freshly ground black pepper, to taste
  • For the best texture, sauté the zoodles for only 2-3 minutes. They should be tender but still have a slight bite (al dente). Overcooking will make them watery and mushy.
  • If your avocado sauce is too thick, add another tablespoon of water or olive oil at a time while blending until it reaches your desired consistency.
  • If you don't own a spiralizer, you can use a julienne peeler or even a standard vegetable peeler to create thin zucchini ribbons instead.

Method
 

  1. Directions
  2. First, prepare the creamy avocado sauce.
  3. In a blender or food processor, combine the avocado, extra virgin olive oil, water, fresh basil, and minced garlic.
  4. Season with a pinch of salt and pepper, then blend until completely smooth.
  5. Set aside.
  6. Season the chicken pieces with salt and pepper.
  7. Heat the coconut oil in a large non-stick skillet over medium-high heat.
  8. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
  9. Remove the chicken from the skillet and set aside.
  10. While the chicken cooks, use a spiralizer to create noodles from the zucchinis.
  11. Add the 'zoodles' to the same skillet and sauté for 2-3 minutes, just until they are tender-crisp. Be careful not to overcook them.
  12. Turn off the heat. Return the cooked chicken to the skillet with the zoodles.
  13. Pour the avocado sauce over everything and toss gently until the chicken and noodles are evenly coated.
  14. Serve immediately and enjoy!
  15. Add a squeeze of fresh lime or lemon juice to the sauce for a brighter, zesty flavor that also helps prevent the avocado from browning too quickly.

Nutrition

Calories: 440kcalCarbohydrates: 16gProtein: 35gFat: 40g

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