Zucchini Alfredo with Turmeric Chicken

  • 9 Ingredients
  • 20 Minutes
  • 2 Servings
Zucchini Alfredo with Turmeric Chicken
Print Friendly, PDF & Email


  • 2 Zucchini

  • 1 tbsp Extra Virgin Olive Oil

  • 8 oz Chicken Breast (sliced)

  • 1 tsp Turmeric

  • 1 tsp Italian Seasoning

  • 1 Avocado (peeled and pit removed)

  • 1 cup Organic Coconut Milk (canned, full-fat)

  • 1/2 Lemon (juiced)

  • Sea Salt & Black Pepper (to taste)


  • Spiralize the zucchini or use a julienne peeler to create noodles. Set aside

  • In a large frying pan, heat the olive oil over medium heat. Add the chicken to the pan and sprinkle it with the turmeric, Italian seasoning and sea salt and pepper to taste. Saute for 7-10 minutes, or until cooked through.

  • While the chicken is cooking, make the avocado cream sauce by combining the avocado, coconut milk, lemon juice and sea salt and black pepper to taste in a blender or food processor. Blend until smooth and creamy.

  • Once the chicken is cooked through, transfer it to a plate then add the zucchini noodles back into the pan. Saute the noodles for 1-2 minutes or until soft and warmed through. Add the avocado cream sauce into the pan and stir until well mixed and warmed through.

  • Divide the creamy zoodles between plates, and top with chicken. Enjoy!

More Carbs
Use brown rice pasta instead of zucchini noodles.

Vegan or Vegetarian
Use chickpeas or white beans instead of chicken.