Chicken and Zucchini Linguine

A much lighter version of a classic Italian Linguine, we love the flavours in this dish, definitely one of those recipes to put on your favourites list!

Hint: You can easily swap the coconut yoghurt for Greek yoghurt if dairy isn't an issue.

Note: If you don't have a spiraliser you can make the noodles with a julienne/shark-style peeler

Prep time: 10 mins
Cook time: 5 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 teaspoon of extra virgin olive oil

125 grams of free range chicken breast, sliced in rounds

1 long green shallot/scallion, sliced (white and green parts separated)

2 broccolini floretes, halved

1 small garlic clove, crushed

1 large zucchini (200g) spiralised and cut into manageable lengths

1/3 cup of unsweetened coconut yoghurt

3 tablespoons of free range chicken bone broth

1 large pinch dried dill or 1 teaspoon of fresh

Method

Heat the oil in a non-stick pan to medium high and cook chicken on both sides until just cooked through. Set aside on a plate.

Add the broccolini, garlic and the white part of the shallot to the pan and cook for 1 minute. Add the zucchini and cook 30 seconds more.

Stir in the yoghurt, broth and dill, add the chicken back to the pan and stir until heated through. If the sauce is too thick you can add a little more broth or water

Place in a serving bowl and garnish with the remaining green part of the shallot.

Calories: 415
Protein: 33.5
Carbs: 10.6
Fibre: 3.6
Fat: 26.3

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