This one was spectacular. I almost slurped the sauce afterwards. It was filling and light at the same time. I will make this again and again.
Ingredients (feeds three adults):
- 1 boneless skinless chicken breast
- 2 boneless skinless chicken thighs
- 2 large (straight) zucchinis
- 1 cup of sweet corn kernals
- 1 bunch of asparagus
- 15 cherry tomatoes
- 1 large, very ripe avocado
- 1 large dollop of plain yogurt
- 1 handful of large basil leaves
- 1 large lemon
- 2 tablespoons olive oil
Create the zoodles out of your large zucchini using a spiralizer and set aside.
Clean chicken pieces of extraneous fat and cut into equal sized pieces…about 3/4 inch. Add salt and pepper and let that sit for a few minutes. In a medium/hot pan, add a bit of cooking fat (olive oil, butter, bacon fat – your choice) and once glistening, add the chicken. It will cook quickly so keep an eye on it. While that cooks (don’t forget to flip once the bottom side is lightly browned), cut the cleaned asparagus (tough ends snapped off) into 3/4 inch pieces.
When the chicken is finished cooking, set it aside in a bowl, leaving the cooking fat in the pan. Add the asparagus and let that cook until slightly softened. Add the corn to the pan, and then the halved cherry tomatoes. Add salt and pepper and mix. Let this sit and cook on medium heat. A few minutes before “done” add in the zoodles to soften.
While the vegetables cook, prepare the sauce. I used a hand blender this time but you can also use a food processor. Blend the avocado, the basil, salt and pepper to taste, and then the juice and zest of the lemon for a quick bit and then add, slowly, the two tablespoons of olive oil.
Once the vegetables are cooked through, mix in the sauce and the chicken. And serve! This would be really good with parmesan, but I’m currently avoiding dairy. So that one is up to you!