Courgette Noodles with Turmeric Chicken


2 Courgettes

15 milliliters Extra Virgin Olive Oil

227 grams  Chicken Breast (sliced)

3 grams Turmeric

1 gram Italian Seasoning

Sea Salt & Black Pepper (to taste)

1 Avocado (peeled and pit removed)

242 milliliters Canned Coconut Milk (full fat)

1/2 Lemon (juiced) 





1. Spiralise the courgettes or use a julienne peeler to create noodles. Set aside.

2. In a 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 and pepper to taste. Saute for 7 to 10 minutes, or until cooked through.

3. While the chicken is cooking, make the avocado cream sauce by combining the avocado, coconut milk, lemon juice and sea salt and black pepper to taste in a blender or food processor. Blend until smooth and creamy.

4. Once the chicken is cooked through, transfer it to a plate then add the courgette noodles back into the pan. Saute the noodles for 1 to 2 minutes or
until soft and warmed through. Add the avocado cream sauce into the pan and stir until well mixed and warmed through.

5. Divide the creamy courgetti noodles between plates, and top with chicken. Enjoy!


More carbs: Use brown rice pasta instead of zucchini noodles.

Vegan or Vegetarian: Use chickpeas or white beans instead of chicken.