Roasted Chicken & Zucchini With Cashew Cream Alfredo
    Servings
    2
    Servings
    2
    Ingredients
    • 1/2cup cashewsraw, soaked
    • 8oz chicken breastroasted, organic (or grass fed steak or grilled shrimp or salmon or tofu)
    • 6cups zucchinispiralized
    • 1teaspoon macadamia nut oil
    • 1/4cup onionminced
    • 1tablespoon garlicfresh, minced
    • zest of 1 lemon(optional)
    • dash nutmeg(optional)
    • dash parsleyfresh, minced (optional)
    • salt & pepper(optional)
    Instructions
    1. Soak cashews at least 8 hours. Rinse, put into a high powered blender, add 1 cup of cold water, and blend until smooth and creamy (thin milk consistency).
    2. Either prepare roasted chicken breast, or buy a whole ORGANIC roasted chicken.
    3. Make zucchini noodles on a spiralizer, or buy some ORGANIC zucchini noodles.
    4. In a small sauce pan, over medium heat, sauté the macadamia nut oil and onion about 3 minutes. Add garlic and cook another minute. Add cashew cream and cook just to a slightly thick cream consistency (cashew cream can seize up easily, simply add water if it’s a little too thick). Remove from heat.
    5. Briefly in a heated large skillet or sauté pan, heat the zucchini noodles. You want them to maintain their texture, so only heat a minute or so!
    6. Plate your noodles
    Recipe Notes

     

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    Roasted Chicken & Zucchini With Cashew Cream Alfredo
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    Servings
    Ingredients
    • 1/2 cup cashews raw, soaked
    • 8 oz chicken breast roasted, organic (or grass fed steak or grilled shrimp or salmon or tofu)
    • 6 cups zucchini spiralized
    • 1 teaspoon macadamia nut oil
    • 1/4 cup onion minced
    • 1 tablespoon garlic fresh, minced
    • zest of 1 lemon (optional)
    • dash nutmeg (optional)
    • dash parsley fresh, minced (optional)
    • salt & pepper (optional)
    Servings
    Ingredients
    • 1/2 cup cashews raw, soaked
    • 8 oz chicken breast roasted, organic (or grass fed steak or grilled shrimp or salmon or tofu)
    • 6 cups zucchini spiralized
    • 1 teaspoon macadamia nut oil
    • 1/4 cup onion minced
    • 1 tablespoon garlic fresh, minced
    • zest of 1 lemon (optional)
    • dash nutmeg (optional)
    • dash parsley fresh, minced (optional)
    • salt & pepper (optional)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Soak cashews at least 8 hours. Rinse, put into a high powered blender, add 1 cup of cold water, and blend until smooth and creamy (thin milk consistency).
    2. Either prepare roasted chicken breast, or buy a whole ORGANIC roasted chicken.
    3. Make zucchini noodles on a spiralizer, or buy some ORGANIC zucchini noodles.
    4. In a small sauce pan, over medium heat, sauté the macadamia nut oil and onion about 3 minutes. Add garlic and cook another minute. Add cashew cream and cook just to a slightly thick cream consistency (cashew cream can seize up easily, simply add water if it’s a little too thick). Remove from heat.
    5. Briefly in a heated large skillet or sauté pan, heat the zucchini noodles. You want them to maintain their texture, so only heat a minute or so!
    6. Plate your noodles
    Recipe Notes