NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

2 medium zucchini

0.25 cup full-fat coconut milk

0.5 cup fresh basil

2 cloves garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Spiralize the zucchini into noodles and set aside on a paper towel to drain excess moisture.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6-7 minutes per side.

• 4

  Remove chicken from the pan and let it rest for 5 minutes, then slice into thin strips.

• 5

  In the same pan, add minced garlic and sauté for 1 minute until fragrant.

• 6

  Stir in the coconut milk, nutritional yeast, remaining salt, pepper, and lemon juice, simmering until the sauce thickens slightly.

• 7

  Fold in the fresh basil and zucchini noodles, tossing gently for 2 minutes until the noodles are just tender.

• 8

  Top the zucchini noodles with the sliced chicken and serve immediately.