Zucchini Noodles with Chicken, Spinach & Feta

This is a great alternative to pasta and takes very little time to make. If you don't eat dairy you can skip the feta cheese. I personally eat sheep and goat dairy because the proteins are smaller than cow dairy so I tend to have less issues. You can also add other vegetables to give it your own personal flair.

For the zucchini noodles, you can make them yourself with a spiralizer like the one shown below. I purchased this at Bed Bath & Beyond for about $20.

If you are short on time you can buy fully-prepared zucchini noodles at your local Whole Foods. The noodles shown below cost around $9. They also have beet noodles, squash noodles, etc. Check it out if you are crunched for time. 

4 chicken breasts, cut into cubes
1 tbsp avocado oil
Sea salt, to taste
Black pepper, to taste
¼ tsp red pepper flakes
1 clove garlic
Juice of 1 lemon
3 cups of spinach
4 large zucchini
½ cup feta cheese
10 Greek olives, chopped

Make noodles with zucchini using a vegetable spiralizer or food processor.
Heat pan over medium heat with oil.
Add chicken and cook about 6-8 minutes or until cooked through.
Add lemon juice, spinach, zucchini and garlic powder.
Toss and cook until spinach is wilted and zucchini noodles soften, about 3-5 minutes.
Transfer to bowls, toss with feta, olives, salt and pepper.

Serves 4

 Adapted from Inspiralized