April 24 2018
On average, Americans only heed the Dietary Guidelines' recommended 8 ounces of fish per week 33 percent of the time.
Recipe and image courtesy of Bonafide Provisions.
Most people don’t think about veggies when they imagine breakfast. Time to think again. This grain- and dairy-free breakfast bowl provides a tasty way to consume the first of your daily recommended vegetable servings. Bonus: the bone broth addition gives your immune system an extra boost that you’ll be grateful for once flu season comes back around.
Make the avocado sauce. Add garlic into food processor and process until minced. Add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add sea salt and pepper to taste. Set aside.
Spiralize the zucchini first. Feel free to spiralize it as thick or as thin as you’d like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10 to 15 minutes. Pat it as dry as you can with a kitchen towel and set aside.
Season cubed chicken liberally with salt and pepper. Add ghee to a large frying pan on medium-high heat. Once the pan is hot and the ghee has melted, add the cubed chicken. Saute on medium-high until cooked through. Remove with a slotted spoon and discard excess fatty liquid.
Deglaze the pan with bone broth and add the chicken back into the pan with zucchini noodles. Heat for two to three minutes and add sauce until combined. Serve noodles and chicken in a bowl and add roasted sweet potatoes with all toppings. Enjoy!