{ Blackened Chicken & Avocado Sauce--over Zoodles }

This recipe is extremely simple, can be made in less than 30 minutes, and is a good way to zest up the chicken you have been meaning to use. To me, it tastes reminiscent of a steaming bowl of fettuccine alfredo--a knowingly off limits indulgence on the Paleo diet. I usually have avocados on my daily agenda, but tonight I transformed a simple avocado into an almost effortless, dairy-free, protein packed, and super healthy "pasta" dinner. Enjoy!

• 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

1. Using a meat tenderizer, pound the chicken until even thickness.
2. 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.
3. 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}
4. 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 }
5. 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

1. 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!

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{ paleo spaghetti }

Oh, spaghetti. You just can't live without it! We eat spaghetti squash {and we love it!} with our homemade sauce all the time. But, sometimes all you need is a little variety....as spaghetti squash can get a little boring after eating it so many times. Are you ready for this?? ZUCCHINI Noodle Spaghetti! Yes! I will tell you that this is SO much better than regular old noodles/spaghetti squash, and we will be making this one over and over again. 

ZUCCHINI "NOODLES"
 {via}
 
1 tablespoon olive oil or coconut oil

2 large zucchini, cut into julienne strips

1 tsp garlic, minced

3 to 4 tablespoons fresh basil, chopped {if using dry, 2 tablespoons}

1 pound ground chicken, turkey, or beef {grass-fed preferred}

Homemade Spaghetti Sauce {see below for recipe}

Additional fresh basil for topping pasta

1. Wash zucchini. Using a Julienne Peeler, begin to make the noodles by "shredding" each side of the zucchini into a bowl until you start to see the seeds. {you can shred the entire thing, but I stopped at the seeds} Carefully loosen/break up the noodles.

2. Heat oil in a skillet over medium-high heat. Place zucchini and garlic, and basil in skillet and heat until zucchini is slightly softened. {about 5-7 mins} To plate dish, place zucchini “noodles” in bowl or plate and then top with your homemade spaghetti sauce. Enjoy!

OUR HOMEMADE SPAGHETTI SAUCE

**WARNING: This will make A LOT extra! 

We like to split it up into baggies, and freeze for future use**

2--28 oz. cans organic crushed tomatoes

2--12 oz. cans organic tomato sauce

2--6 oz can organic tomato paste

1 cup of large onion, diced*

  4 cloves garlic, minced*

sliced mushrooms*
2-3 tablespoons Italian seasoning

dash of cayenne pepper for spice

1 teaspoon coconut or olive oil
salt & black pepper to taste

Heat oil {coconut or olive oil} in a skillet over medium heat; saute onion, mushrooms & garlic until fragrant and onions are transparent. Add to the tomato sauce & spices. Stir; bring to a boil, and then simmer for 30 mins. Season with salt & pepper to taste. Serve over any noodle, or veggie! 

**NOTE: If desired, you can cook and add any meat to your dish. Or just leave it plain. :)

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