Well….I’ve been looking at spiralisers for awhile – but I wasn’t quite sure if I’d use it if very much. So I just bought a cheapie….but hey it works great on zucchini! 😉
I also grabbed a copy of Pete Evans new “Spiralise!” cookbook. I loved this sauce for this recipe…..but added in my own choice of veggies – even hubby liked it!
- 1 chicken breast, thinly sliced into inch sized pieces
- 2 Tblsp coconut oil
- 1L chicken bone broth/or salted water
- 4-5 zucchini, spiralised into thin noodles
- 1 large handful baby spinach
- 3-4 stems asparagus, cut into 3cm pieces
- 2-3 chilies, finely chopped
- handful beans, chopped 3cm pieces
- 80g pine nuts, toasted
Pete’s Avocado Sauce
- 2 avocados
- handful of basil leaves
- 2 cloves garlic
- 4 Tblsp olive oil
- 3 Tblsp lemon/lime juice
- sea salt & ground black pepper to taste
- To make the sauce, place all the ingredients into a food processor & blitz until smooth. Season with salt & pepper.
- Melt coconut oil in fry pan over medium heat, add chicken & stirfry with chilies, asparagus & beans.
- Bring salted water/chicken bone broth to boil – add zucchini noodles in for 20-30secs to cook. Drain noodles.
- Gently stir the chicken, veggies, spinach & pine nuts through the avocado sauce. Serve over zucchini noodles. Serves 4
It’s a great way to get kids to eat their veggies & to eat less carbs…..stay tuned for more spiralised recipes to come. 🙂