Avocado & Zucchini “parmigiana”

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You may have seen this on my Instagram, this has definitely become a staple meal in our food schedule!

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Serves 4.

Ingredients.

4 small chicken breast fillets
2 Zucchini’s
2 Teaspoons of coconut oil
1 Medium avocado
Half a lemon (juiced)
2 Gloves of garlic (crushed)
2 Teaspoons of Olive oil

Method.

Preheat over to 180°C

Bake chicken for 30 mins, or until cooked through.

Whilst chicken is baking:

Mix avocado, lemon juice, garlic and olive oil in a food bullet.
This becomes your sauce.

When chicken is cooling:

Cut zucchini into fine slices.
Fry zucchini for five minutes, or until lightly bronzed, in the coconut oil.

To serve, place zucchini slices on chicken fillet and top with avocado sauce.
Best enjoyed with a delicious grain salad.

 

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