4 medium ZUCCHINIS, spiralized
350g boneless, skinless chicken breast, cut into strips
1/4 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
1 large endive, shredded
12 fresh asparagus spears, cut into 2-3 inch pieces
1/4 cup walnuts, chopped
2 tbsp fresh parsley, chopped
For the creamy avocado sauce
1 large ripe avocado
1/2 cup full fat coconut milk
1/2 cup water
The juice of 1 lemon
1/2 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
1 tsp fresh thyme
INSTRUCTIONS

With the help of a spiralizer, turn your zucchinis into noodles and set them aside in a large mixing bowl.
Melt a little bit of cooking fat in a medium skillet set over medium-high heat and add the chicken. Sprinkle with salt and pepper and saute until cooked through, about 5-6 minutes.
Add the endive and asparagus and continue cooking until the veggies become tender, about 3-4 minutes
While the chicken and vegetables are cooking, add all the ingredients for the avocado sauce to your small food processor and process until smooth and creamy.
Add chicken and vegetables to reserved zucchinis and mix well. The heat from this alone will be enough to “cook” the zucchinis and make them nice and soft. Stir in avocado sauce, followed by chopped walnuts and fresh parsley. Toss to combine and serve.

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