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Creamy Chicken and Broccoli Zoodles

Creamy Chicken and Broccoli Zoodles

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Ingredients
  

  • 3 medium zucchini, spiralized
  • 1 large or two small chicken breast, cooked & cubed* (For vegan/vegetarian option, use 2 cups sauteed mushrooms and/or roasted asparagus)
  • 1 head of broccoli, cut into small florets
  • 2 small avocado 1 large avocado, pit removed and rough diced (will be pureed)
  • handful of fresh basil, chopped (roughly 1/2 cup) or cilantro
  • 2 tbsp extra virgin olive oil, divided
  • 1 garlic clove, minced
  • 2 limes, juiced or 1 lemon, juiced (roughly 2 Tbsp or to taste)
  • 1/2 tsp sea salt or to taste
  • freshly ground black pepper
  • 1-2 Tbsp water or as needed

Optional garnish/serving ideas

  • hemp seed or pinenuts or slivered almonds (if adding nuts, will not be nut-free)
  • fresh basil, chiffonade
  • slices of fresh lemon or lime

Instructions
 

  • Preheat oven to 375 F. Line a baking sheet with parchment or grease with olive oil. Add broccoli florets to the pan, drizzle with 1 Tbsp of olive oil and sprinkle with sea salt. Cook for approximately 10-12 minutes or until broccoli is tender and lightly browned.
  •  While broccoli is cooking, prepare the avocado lime sauce. Add avocado, lime/lemon juice, basil, minced garlic, salt and 1 Tbsp olive oil and pureed until smooth. Add a couple tablespoons of water to thin out the sauce as needed
  • If you prefer a less crunchy and softer zucchini noodle, either steam or saute the noodles for a couple minutes until your desired texture.
  • Add chicken, broccoli and zucchini noodles to a mixing bowl or pot. Pour/spoon the avocado sauce over the ingredients and toss to combine. Season to taste with additional salt and pepper and lime/lemon juice.
  • Divide into serving dishes and top with more basil, pinenuts/hemp seeds/almonds if desired and serve!