Zucchini Pasta with Chicken and Scallion Avocado Sauce (Whole30

• Meat

  • 1 lb Chicken tenderloins, organic

• Produce

  • 1 Avocado, med
  • 1/2 tsp Ginger, ground
  • 1/4 cup Scallions
  • 1 Scallions
  • 3 Zucchini or summer squash peeled and spiralized - i used 2 zucchini and one yellow summer squash, med

• Condiments

  • 2 tsp Lemon juice, fresh
  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 1 tbsp Cooking fat of choice
  • 1/3 cup Olive oil or avocado oil, light flavored
  • 1 generous pinch Pine grain sea salt
  • 1 generous pinch Red pepper
  • 1/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar, raw

• Nuts & Seeds

  • 1 1/2 tsp Coconut aminos

Found on paleorunningmomma.com

Description

Ingredients

• ¼ cup chopped scallions (use green part only for low FODMAP)
• 2 tbsp raw apple cider vinegar
• 1 and ½ tsp coconut aminos
• 2 tsp fresh lemon juice
• ½ tsp ground ginger
• ⅓ cup light flavored olive oil or avocado oil
• 1 med avocado
• 1 lb organic chicken tenderloins
• ¼ tsp fine grain sea salt
• generous pinch crushed red pepper
• ½ tsp ground mustard
• 1 tbsp cooking fat of choice
• 3 med zucchini or summer squash peeled and spiralized - I used 2 zucchini and one yellow summer squash*
• generous pinch pine grain sea salt
• Extra thinly sliced scallions for garnish

Directions

• First, spiralize your zucchini and set it aside in a bowl lined with paper towel to absorb excess water. Then, sprinkle with a generous pinch of sea salt.
• Next, prepare your ingredients for the sauce (but dont make it yet) and cook the chicken:
• Heat a large grill pan (or an actual grill) over med-hi heat and brush generously with cooking fat. Sprinkle the chicken with the sea salt, crushed red pepper and ground mustard, then cook 3-4 minutes per side or until totally cooked through, then remove from pan or grill and set aside.
• Now, prepare the sauce. Add all the sauce ingredients EXCEPT for the avocado to a blender or food processor and process on high speed about 30-45 seconds or until fully combined. Then, cut open the avocado, dice it into small cubes, and stir the diced avocado into the sauce mixture.
• Now that your zucchini noodles have drained, you can soften them by cooking them for 1-2 minutes over medium-hi heat either in the same pan you cooked your chicken or another pan lightly coated with cooking fat. Dont overcook them, as they can get mushy and watery**
• Roughly chop your grilled chicken tenders and stir them into the sauce mixture, then serve tossed with the zucchini pasta.
• Store leftovers in the refrigerator for up to 3 days. Enjoy!