Chicken Fillet with Avocado-Zucchini Pasta

Pretty easy meal today. 

1 chicken fillet (Bare is a great, no hormones, no by-products, no antibiotics, and humane source)

1 bell pepper

1 zucchini

1 avocado

1 garlic clove

Juice from 1/2 a lemon

A few baby spinach leaves

Arugula

Salt & Pepper (+ any other desired seasonings)

Coconut Oil

Extra Virgin Olive Oil

First, I used a julienne peeler on one whole zucchini (you can use yellow squash as well) put it in a colander to let the water drain from it while I made the avocado sauce.

For the sauce, I used my magic bullet to blend the avocado with some fresh baby spinach leaves, one garlic clove, dash of onion powder and black pepper. (You may need to add some EVOO to thin the sauce out)

Next, I tossed the zucchini "noodles" in EVOO with a bit of salt and pepper on medium heat in a pan for about five minutes. I mixed in the avocado sauce and let that sit while I cooked the chicken.

The chicken filet was cooked in coconut oil and some salt and pepper - nothing crazy. I put it on top of arugula just for the extra zest.

I put the zucchini pasta in a raw bell pepper (I prefer the raw taste rather than cooked, plus you aren't cooking off any micronutrients eating your veggies raw)

Wah-la.