Delushiously, Inspiralized Sesame Zoodles with Chicken

Last week, Ali Maffucci of Inspiralized repurposed one of the amazing recipes from Chrissy Teigen's new cookbook, Cravings, swapping in zoodles for the fettucine in Chrissy's version. It looked so amazing, I knew I had to try it out. Because I'm in the middle of a #Whole30, I continued the experimenting and tweaked the recipe further to make it 100% Whole 30 Approved. This fed myself and one hungry fiancé, who would have easily had another bowl if there had been leftovers. Try it out and let me know what you think!

What You'll Need:

• 1/4 cup of avocado oil

• 3 Tablespoons of Hot Pepper Sesame Oil

• 3 tablespoons of Water

• 2 tablespoons of Red Wine Vinegar

• 1 teaspoon cayenne

• a sprinkle of Coarse Kosher Salt

• 1 tablespoon Sesame Oil

• 1/4 cup of Tahini

• 3 tablespoons of Coconut Amino Acids

• 1 tbsp. minced garlic

• 1 lb of Chicken Breast

• 4 Medium, Zucchini

What I Did:

1. Place the chicken breast in a deep pot, cover with chicken stock, and bring to a boil.

When the stock starts rolling, turn the heat off and let the chicken sit until cooked through, 12-13 minutes, then remove the chicken from the water to cool.

2. When the chicken is cool, shred it.

3. While the chicken is cooking, whisk the tahini, avocado oil, water, aminos, vinegar, garlic, hot pepper oil, the sesame oil, and the cayenne pepper. Stir thoroughly to combine and remove any lumps. (Add a little more water if it needs to thin out).

4. Sautee your zoodles over medium high heat for five minutes until warmed through. Add your chicken and sauce and toss to combine. Serve up and enjoy!