Zucchini sliced into thin strips, also known as ‘zoodles’, can replace spaghetti for a lower-carb and gluten-free meal. Try this delicious waist-friendly alternative to pasta, you’ll love it!
700gm Organic Free Range Chicken Breast sliced lengthways
2 Tsp Coconut Oil
6 Medium Zucchinis
1 Lemon squeezed
1 Avocado whole
3 Basil Leaves
1 Garlic Clove
Salt and Pepper
In a non-stick frypan on medium heat, melt 1 tsp of coconut oil. Place the chicken in the pan and squeeze ½ of the lemon over the chicken. Fry the chicken until cooked through. Season with salt and pepper.
Spiral the zucchinis using a spiralizer or julienne peeler, so it looks like spaghetti. Heat a large non-stick frypan with the remaining coconut oil and when very hot, toss the zucchini noodles for a couple of minutes being careful to keep them aldente.
Place all the other ingredients including the remaining lemon juice into a blender and blend to make a creamy sauce, add water if necessary to get the right consistency. Season to taste. Add the pasta sauce to the zucchini spaghetti in the pan and toss through. Serve with chicken on top of the pasta and eat immediately.