Spiralized zucchini noodles are the perfect base for a healthy, easy summer recipe. They are loaded with nutrients and make a super simple vegan, gluten-free, Paleo, and whole30 dinner recipe for those busy weeknights!
Ingredients:
- 1/2 cup of basil chopped
- 1/4 cup of coconut milk
- 5 cloves of garlic
- 2, 4 oz. chicken breasts
- 3 tablespoons of ghee for cooking
- 1/2 can of diced tomatoes (14 oz.)
- salt to taste
- 1 zucchini, shredded or spiralized (or spaghetti squash)
Directions:
- Cube the chicken breast
2. In a medium sized pot, melt the ghee and toss in the cubed chicken; let cook for several minutes until they begin to brown
3. Next, add in the can of tomatoes
4. While tomatoes reduce, chop up garlic and basil
5. Chop up or shred zucchini into strands of pasta
6. Coat zucchini pasta in coconut oil
7. Add zucchini pasta to the pot
8. Add chopped garlic, basil and coconut milk to the pot
9. Allow for sauce to thicken and stir occasionally
10. Plate, garnish with extra basil and enjoy!