Ingredients
- 4 small, fresh crisp zucchini, spiralized into zoodles (https://cleanfoodcrush.com/spiralizer)
- 4 small chicken breast fillets
- 2 Tbsps avocado oil, or olive oil, divided
- 2 fresh garlic cloves, minced
- 1 tsp chili flakes, or to taste
- sea salt and fresh ground black pepper, to taste
- 1.5 ounces organic cream cheese at room temperature, OR you may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here)
Directions
- 1
Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
- 2
Heat 1 Tablespoon oil in a large saute pan over medium heat.
- 3
Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center.
- 4
Set aside on a plate to rest for a few minutes, then slice.
- 5
Gently pat dry zucchini noodles with paper towels.
- 6
Add remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.
- 7
Add zucchini noodles into your hot pan and saute for about 2 minutes.
- 8
Add in cream cheese, chili flakes into the hot pan and stir gently to combine.
- 9
Season with sea salt and pepper to taste.
- 10
Dish up zucchini noodles equally onto 4 plates, and add sliced chicken on top.
- 11
Serve immediately and enjoy!