Are you on the Paleo diet, but getting bored with your options? This recipe with BACON is sure to spice things up. If you don't have a vegetable spiralizer, use a peeler to get long, noodle-like strands.
4 cups spiralized zucchini noodles (from about 2-3 medium sized green or yellow zucchinis)
6 slices organic bacon- diced
1 lb skinless/boneless chicken breasts- cut into bite-sized pieces
1/2 broccoli head- cut in small florets
1 tsp dried oregano
1 tsp dried thyme
1 tsp onion powder
1-2 cloves of garlic- minced
1/2 tsp ground black pepper
15 oz coconut cream (try SoDelicious or Thai Kitchen)
1 Tbsp fresh basil- cut in strips
Wash and spiralize or peel the zucchini. Set aside for later use.
In a large frying pan cook the bacon until crisp. Remove from the pan with a slotted spoon, and drain over a paper towel-lined plate.
Cook the chicken in the same pan used for the bacon until no longer pink (about 5 minutes on each side). Move the chicken to a plate.
Add the minced garlic, broccoli, and dried spices to the pan. Cook until tender-crisp.
Add the zucchini noodles and coconut cream to the pan. Cook for a few minutes until the sauce thickens. Season with more black pepper if desired. Stir in the chicken and bacon. Garnish with fresh basil. Serve at once and enjoy!