Ingredients
Scale
- 2 tablespoons avocado oil
- 2 chicken breasts, boneless skinless
- Salt and freshly ground black pepper
- 1 1/2 cup chicken broth or bone broth (low-sodium)
- 1 1/2 cup almond milk
- 3 cloves garlic, minced
- 8 oz zucchini noodles
- 2 cups coconut milk
- 2 tablespoons coconut flour
- Freshly chopped parsley and mint, for garnish
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook for 8 minutes per side or until cooked through. Remove chicken from skillet and let sit for 10 minutes; slice.
- Add broth, almond milk and garlic to skillet. Season with salt and pepper and bring to boil.
- Add zucchini noodles, stirring lightly for about 3 to 4 minutes. Stir in coconut milk and coconut flour, and stir constantly until combined.
- Simmer for 2 to 3 minutes over medium heat; stir in sliced chicken.
- Toss to combine well and remove from heat. Sprinkle with parsley and mint and serve.