Chili Dusted Chicken & Sweet Potato Noodles with Avocado Sauce
One pan & 30 minutes for this Chili Dusted Chicken & Sweet Potato Noodles with Avocado Sauce. Packed with protein, carbs, and healthy fats to make an easy gluten free, paleo, and Whole30 approved dish.
Servings 3 servings
Ingredients
- 1 pound chicken breasts
- 1 package Veggie Noodle Co. sweet potato spirals or 2 small sweet potatoes, spiralized (300 grams)
- 1 cups cherry tomatoes, halved (150 grams)
- 1 teaspoon avocado oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- pinch of red pepper flakes
- salt and pepper, to taste
- 1/4 cup avocado lime sauce
- optional toppings: cilantro, lime juice, red pepper flakes
Instructions
- Make the avocado sauce. In a Vitamix or blender, add ingredients for the avocado sauce, blend until smooth, and set aside.
- Make the chicken. In a small bowl mix together the spices. Rub all over the chicken until covered. Heat a large skillet over medium heat. Add avocado oil and let it get hot, about one minute. Cook 8-10 minutes, flip, and cook another 8-10 minutes until golden brown and cooked through. Set aside.
- In the same pan add sweet potato noodles and sauté 3-4 minutes. Turn off heat and add tomatoes and 1/4 cup avocado sauce and mix well. Plate with sliced chicken and more sauce if desired. Enjoy!
Nutrition
Serving: 1g | Carbohydrates: 29g | Protein: 49g | Fat: 10g | Fiber: 4g | Sugar: 7g