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)!
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
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.