Zucchini Alfredo With Chicken And Brussels Sprouts

About

Low-carb and dairy-free alfredo? It’s possible! This delicious “alfredo” sauce is paired with zucchini ribbons, asparagus, crispy Brussels sprouts, and shredded chicken. While there are a number of steps, the cooking for this recipe comes together very quickly once all of the prep is done. Making ribbons with the zucchini instead of noodles with a Spiralizer helps the ribbons cook super quickly and gives the dish a nice texture! Feel free to season this dish to taste. Please note that the shredded chicken noted in this dish is chopped/shredded chicken breast, but feel free to use chicken thighs instead!

Ingredients

1 cup brussels sprouts
¾ teaspoon garlic powder
¾ cup coconut milk by aroy-d
⅓ cup, roasted cashews
2 tablespoon water
¾ teaspoon garlic powder
¼ teaspoon spices onion powder
½ tsp, leaves spices, oregano, dried
1 ½ teaspoon lemon juice raw
½ cup asparagus
1 ½ cup, cooked, diced shredded chicken
5 cup, sliced zucchini
1 clove garlic
¾ teaspoon salt
2 tablespoon olive oil

Instructions

Slice brussel sprouts in half and toss with 1 Tbsp. olive oil, ¼ tsp. Salt, and ¼ tsp. Garlic powder. Place cut-side down on a parchment covered pan and roast at 375 degrees for about 20-25 minutes.
Soak cashews in water for 2 hours in the fridge. Drain and blend in a high speed blender with 2 tablespoons of water. If it’s still difficult to blend, pour in a small amount of the coconut milk until it blends. Mix well until very smooth.
Slice 4 medium-sized zucchinis in half lengthwise. Use a peeler to make long ribbons with the zucchini until you have about 5 cups of zucchini ribbons.
Heat 1 tablespoon of olive oil in a pan over medium heat. Mince the garlic and add to the pan.
Once the garlic is fragrant and starts to brown, lower the heat to medium-low and slowly add the coconut milk. Add the soaked cashews, and remaining garlic powder, onion powder, oregano, and 1/2 tsp. Salt. Whisk together over medium heat until the sauce bubbles, then reduce to low or medium-low so it is simmering. Whisk occasionally and continue simmering until the sauce begins to thicken.
Chop the asparagus and add it to the pan along with the lemon juice. Continue stirring until the asparagus begins to soften.
Add the shredded chicken. Then add the zucchini to the pan with the sauce and stir until the zucchini begins to soften.
Fold in the crispy Brussels sprouts carefully.
Add salt and pepper to taste, along with another squeeze of lemon juice if it's needed. Enjoy!