Dinner,  Everlasting Health,  Foods For Health,  Lunch

Creamy Avocado with Chicken & Zucchini Noodles

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!  😉

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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
  1. To make the sauce, place all the ingredients into a food processor & blitz until smooth. Season with salt & pepper.
  2. Melt coconut oil in fry pan over medium heat, add chicken & stirfry with chilies, asparagus & beans.
  3. Bring salted water/chicken bone broth to boil – add zucchini noodles in for 20-30secs to cook. Drain noodles.
  4. 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.   🙂

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