Summer time usually means grilling season is upon us. Living in an apartment, I don’t have a standard grill on my balcony, however I have been utilizing my trusty George Foreman grill more and more lately. I love how quickly it pre-heats, how fast the food cooks, and how delicious everything tastes when it’s done. Summer also means avocados are usually in their prime. Avocados are a wonderful low carb food; although a bit high in total carbs, the fiber content and healthy fats make it a staple in the diet of many keto-ers. Combining my love for chicken and pasta inspired today’s recipe, and I think it’s the perfect summer low carb meal!
I started by gathering my ingredients shown above. Before making this recipe, I marinated the thin-sliced chicken breasts in a combination of 1 tablespoon olive oil and 2tsp of the spicy peri-peri sauce from Nandos. You can use any hot sauce you have on hand. I seasoned each piece of chicken first in salt and pepper, then dipped them into the olive oil + hot sauce mixture. I recommend letting the chicken marinade at least one hour, but preferably over night.
I added the avocado to my food processor along with the garlic, fresh cilantro, another 2 teaspoons of hot sauce, lemon juice, salt, and pepper. I blended everything together before adding 2 tablespoons of olive oil and 1/2 cup of water and blending again.
You may need a little more or less water to get the sauce to the consistency you are looking for. I like it a little thicker because when it is later tossed with the zoodles, the water content of the zucchini will thin it out slightly. I put saran wrap over the bowl and stored it in the fridge.
Next I pre-heated my Foreman grill to 350°F and then cooked the chicken for 7 minutes until golden brown and cooked through. The chicken is so tender because of the marinade, with the perfect amount of spice from the hot sauce.
While the chicken was grilling, I added the spiralizer attachment to my Kitchen Aid mixer to make my zoodles. This attachment is absolutely necessary if you already have the stand mixer. It makes zoodles in the blink of an eye and is extremely easy to clean. Previously I used the Paderno Spiralizer which worked well, too, but the suction cups on the feet never stuck to my counter, and I sometimes felt like I was wrestling an octopus rather than successfully making zoodles. I always like to separate the layers of zucchini with paper towels in order to dry them and soak up as much water as possible.
In a large pan over medium high heat I warmed another tablespoon of olive oil and then added the zoodles, cooking them for about 2 minutes to soften them a bit; I also seasoned them with salt and pepper. I added 3/4 of the avocado sauce to the pan and continuously tossed them with tongs to coat each noodle in sauce. I removed the zoodles from the heat, plated them, sliced the grilled chicken for the top of the zoodles, added a little more sauce and garnished with fresh cilantro. The avocado sauce is super creamy, and not too spicy; if you want it hotter, you could add one fresh jalapeño without the seeds to the food processor before blending. The chicken has a great flavor and texture and everything combined makes this the perfect summer pasta.