1 medium lemon
4 cups cauliflower florets (fresh or frozen)
1 cup low-sodium vegetable (or chicken) broth
1 tsp. garlic powder
1 tsp. onion powder
1⁄4 tsp. salt
6 cups zucchini noodles or Gluten Free Noodles (Barilla Gluten Free)
2 servings Perfect Juicy Chicken (or 8 oz. cooked chicken),chopped
1. Finely grate lemon peel; juice lemon. Set aside.
2. To make sauce, add cauliflower, broth, garlic powder, onion
powder, and salt to a medium saucepot over medium-high heat.
Cover; bring to a boil.
3. Reduce heat to medium; cook for 3 to 5 minutes, or until cauliflower
is tender. Remove from heat; let cool slightly.
4. Pour cauliflower mixture into a blender; add lemon juice, lemon
peel, and hemp seeds; cover with lid and a kitchen towel. Blend on
high until very smooth.
5. Heat a large nonstick skillet lightly coated with spray over medium-
high heat. Add zucchini; cook, stirring occasionally, for 1 to 2
minutes, or until noodles are tender-crisp.
6. Evenly divide zucchini between two serving plates; top evenly
with chicken and 3⁄4 cup sauce. Garnish with basil (if desired); serve
immediately, or store refrigerated in an airtight container for up to
4 days.
No comments:
Post a Comment