- 2 Free-range Organic Chicken Breasts
- 1/2 teaspoon Paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Cumin
- 1 teaspoon coconut oil {can use olive oil}
- 1 zucchini, per person
- Using a meat tenderizer, pound the chicken until even thickness.
- Combine all the dry seasonings in a large ziploc bag. Mix them together and then season toss the chicken breast around until fully coated. Allow to sit on the counter for 30 mins before cooking.
- Add the teaspoon of coconut oil to a large pan or skillet. Heat the coconut oil for a minute over medium-high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side--with the lid on. {THIS IS WHERE I WOULD START MAKING THE AVOCADO SAUCE--BELOW}
- After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them. Meanwhile, cook your Zoodles. { recipe here }
- Serve the sliced chicken breast on top of the Zoodles, and top with a few tablespoons of the avocado cream sauce. Garnish with cilantro. Enjoy!
For the Avocado Cream Sauce:
- 2 avocados, pitted
- 1-2 jalapenos {adjusted for spice}
- 1/4 cup fresh cilantro, stems removed
- 1/2 cup canned coconut milk
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic
- salt and pepper, to taste
- juice of 1 lime
- In a food processor, or blender mix all ingredients until smooth. Serve on top of Zoodles or any type of veggie pasta. This would also be really good on a taco salad! Yum!
Seems easy and delicious!
ReplyDeleteThis is one of our favorite meals! Enjoy!
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