INGREDIENTS

Chicken/Zoodles:                                                                                                       4 Medium Size Zucchini (Spiralized)
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces

For the sauce:
1 medium yellow onion, diced

4 cloves garlic, minced
2 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
3 – 4 Cups baby spinach

PREPARATION

1. Preheat stovetop medium heat

2. Using a skillet, cook the chicken breast on medium-high heat with a little coconut oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. (salt & pepper to taste)

3. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

4. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. (Optional add 2 – 3 Tbsp of Greek Yogurt for a creamier sauce) Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

5. Steam Zoodles in Microwave for 2 – 3 minutes until cooked

6. Pour sauce over the zoodles. Serve immediately.

7. Enjoy!