Basil Chicken over Spiralized Zucchini Noodles
 
Prep time
Cook time
Total time
 
Easily increase vegetable consumption with this chicken and spiralized zucchini noodle dish.
Author:
Recipe type:: PALEO/SCD/GAPS
Ingredients
  • 2 medium sized zucchinis, peeled and spiralized into noodles.
  • 2 teaspoons coconut oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, chopped
  • 2 1/2 cups chopped tomatoes (fresh is always preferred, but I've used Jovial 100% Organic whole peeled tomatoes since they are in glass though I don't have a letter for SCD legality, others use Cento's brand which is SCD legal but read labels as some versions contains illegals)
  • 2 cups boneless chicken breast halves, cooked and cubed
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon Himalayan or sea salt
  • 1/8 teaspoon McIlhenny Co. Tabasco hot pepper sauce (SCD legal)
  • 1/4 cup freshly shredded Parmesan cheese (from a whole block for SCD legal)
Instructions
  1. Preheat the oven to 200 F.
  2. Spread the zucchini noodles thinly (about 1/2 inch deep) on a cookie sheet lined with a paper towel; place in the oven and dehydrate somewhat for 30 to 40 minutes.
  3. In the meantime, melt the coconut oil in a large cast-iron or stainless steel skillet, over medium-high heat. Add the onions and garlic and saute till just tender.
  4. Stir in the tomatoes, chicken, basil, salt and the hot pepper sauce.
  5. Remove the noodles from the oven and gently pat with paper towels to remove remaining liquid. Gently stir the noodles into the tomato mixture.
  6. Reduce the heat to medium, and cover the skillet; simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
  7. Plate the pasta and top with freshly grated Parmesan cheese.
Recipe by BIOME ONBOARD AWARENESS: THE SCIENCE BEHIND FOOD, OUR MICROBIOME, AND DISEASE at https://biomeonboardawareness.com/vegetable-spiralizer-noodles-no-gluten-arsenic-grains/