Creamy Avocado Zoodles

The warm spring weather always makes us crave fresh vegetables + with the help of the awesome spiralizer — it just got that much easier to make sure we’re getting enough veggies! While we’ve tried spiralizing a bunch of foods, our absolute favorite is zucchini! These zoodles have a creamy avocado dressing thats super easy to make + the leftovers can also be used as a dip for fresh veggies!

INGREDIENTS

2 Zucchini, spiralized
¼ cup Cherry Tomatoes, halved

For the avocado dressing:

2 ripe Avocado
1/2 cup Plain Greek Yogurt
1 Lemon, juiced
1 Garlic clove
¼ cup Parsley
½ tsp Salt

For the chicken:

1 pound Chicken Breasts
1 ½ tbsp Olive Oil
1 Garlic Cove, chopped
½ tsp Salt
½ tsp Lemon Pepper
1 tbsp Lemon Juice

DIRECTIONS

#1] Time to make the avocado dressing! Add all ingredients for the dressing into a food processor or blender + blend until smooth! So easy : )
#2] Spiralize those Zucchinis! Dress the zoodles with the avocado dressing.
#3] Chop the garlic + set aside. Trim up your chicken breasts + season both sides with lemon juice, followed by salt + lemon pepper. Add the olive oil to a pan + once warm, add in the chicken breasts. Cook each side until golden brown, the time will depend on the thickness of your chicken breasts — ours took about 4-6 minutes per side. In the last two minutes of cooking, add in the chopped garlic to brown. Allow the chicken to cool slightly before slicing. Top zoodles with chicken + cherry toms + eat up!

*Only dress the zoodles which you’re immediately going to eat — the dressing + extra zucchini keep longer if refrigerated separately. Store the dressing in an airtight container to prevent the avocado from browning — bonus, use it as a dip for fresh veggies!