Zucchini Alfredo with Turmeric Chicken

Ingredients

2 Zucchini
1 Tablespoon(s) Extra Virgin Olive Oil
8 Ounce(s) Chicken Breast (sliced)
1 Teaspoon(s) Turmeric (ground)
1 Teaspoon(s) Italian Seasoning
Sea Salt (to taste)
Black Pepper (to taste)
1 Avocado (peeled and pit removed)
1 Cup(s) Organic Coconut Milk (canned, organic, full fat)
½ Lemon (freshly juiced)

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How to make Zucchini Alfredo with Turmeric Chicken

• 01
  Spiralize the zucchini or use a Julienne Peeler to create noodles. Set aside. *Or, purchase them pre-Spiralized.
• 02
  In a medium or large Frying Pan, heat the olive oil over medium heat. Add the chicken to the pan and sprinkle it with the turmeric, Italian seasoning and sea salt/black pepper to taste. Saute for 7-10 minutes or until cooked through.
• 03
  While the chicken is cooking, make the avocado cream sauce by combining the avocado, coconut milk, lemon juice, sea salt and black pepper in a Blender or Food Processor. Blend until smooth and creamy.
• 04
  Once the chicken is cooked through, transfer it to a plate. Then, add the zucchini noodles back into the pan. Saute the noodles for 1-2 minutes or until soft and warmed through. Add the avocado cream sauce into the pan and stir until well mixed and warmed through.
• 05
  Divide the creamy 'zoodles' between plates and top with chicken. Enjoy!