NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

3 cloves garlic

2 tbsp full-fat coconut milk

1 tbsp nutritional yeast

1.5 medium zucchini

1 cup fresh spinach

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Using a spiralizer, turn the zucchini into thin noodles and set aside on a paper towel to drain excess moisture.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan to rest, then lower the heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.

• 5

  Whisk in the coconut milk, nutritional yeast, and lemon juice, scraping up any browned bits from the bottom of the pan to create a creamy sauce.

• 6

  Add the zucchini noodles and spinach to the skillet, tossing gently for 2 minutes until the noodles are tender-crisp and the spinach is wilted.

• 7

  Slice the rested chicken breast, place it over the bed of creamy zucchini noodles, and serve immediately.