Alfredo Chicken with Zoodles

I shared this recipe live on CTV for a segment I did all around Food Sensitivities (click here to watch it). This is the perfect lunch or dinner that is gluten & dairy free (and grain free too)!

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2 free range chicken breasts

1/2 tsp each of salt + pepper (for the chicken)

1 TBSP avocado oil (or other cooking oil)

1 TBSP Italian seasoning

3 small cloves garlic

2 zucchinis

1 avocado

1 cup coconut milk (the full fat from the can)

1 lemon, juiced

1/3 tsp cayenne pepper

1/2 tsp each salt + pepper (for the sauce)


Start by heating a frying pan over medium heat.

Slice the chicken breasts and mince the garlic.

Mix the garlic on top of the chicken, and add the Italian seasoning, salt & pepper.

Add 1 TBSP oil to the pan and once it's hot, add the chicken to the pan.

Sauté for about 10 minutes, then flip and another 5 minutes (or until chicken is no longer translucent).

Meanwhile, spiralize your zucchini into noodles.

In a food processor, add the ripe avocado, coconut milk, lemon, cayenne, salt & pepper.

If it needs it, add more cayenne salt or pepper or a splash of tamari to make it a bit saltier tasting.

You have the option to very briefly sauté the zoodles (for just a minute or so to heat them up), or serve this dish cold. The sauce on the zucchini noodles will soften them, so you don't need to heat it up.

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