I love how I am becoming more confident with trying new recipes and putting my own spin on them. They are not all big hits with the family but after each one I learn something. Tonight was definitely an experimental dinner. I had no idea how it was going to turn out and how the family was going to react. My backup plan was they eat the salad and I make grilled cheese sandwiches.
For the first week of the Spring Fever challenge, we were to eat more spinach. I found a pasta spinach avocado sauce recipe that look intriguing and thought I could work with it and serve with zucchini noodles. I like using Pinterest to find inspiration for recipes and that is where I got this idea from. Well, I pleasantly surprised myself (and the family) by making a very delicious creation. It was so tasty, flavorful and colorful. My son asked why we keep having “green” dinners, poor kid! It takes a bit for him to warm up to the beautiful, bright green colored dinners but once he has one bite and realizes it taste so good he has no problem cleaning the plate. Enjoy!
- 2 small zucchinis, spiralized
- 6 chicken thighs, sliced
- 1 avocado
- 1½ cups spinach
- ½ cup cashews
- ¼ cup fresh basil
- ¾ cup chicken broth
- 2 garlic cloves
- salt & pepper
- cilantro, chopped
- The best way to prep zucchini noodles is to spiralized them at least an hour or two before the meal (or before you go to work). Place paper towels on a baking sheet and lay the noodles on the towels. Sprinkle with salt and let sit.
- For the sauce, use a food processor and after adding each ingredient blend for 10 seconds. Start with the cashews and garlic, blend for 10 seconds, add the spinach, blend for 10 seconds, add the avocado, blend for 10 seconds, add the basil, blend for 10 seconds and finally add the broth and blend until smooth. Set aside.
- In a medium skillet, melt a tablespoon of coconut oil and add the sliced chicken thighs. Cook for 5 minutes undisturbed. Turn over and cook the other side for 5 minutes undisturbed. Remove from pan and set aside in a bowl but leave the juices in the pan. Add the zucchini noodles and cook for 4 minutes. Add the sauce and chicken and cook for 4 minutes. Serve warm with chopped cilantro on top.
What do the critics say?