Recipes that are all gluten & dairy free

Basil Chicken Alfredo


Recipe by

  • 1 large zucchini, spiralized into noodles
  • 1 cup cashews, soaked overnight
  • 1/2 medium lemon, juiced
  • 1 pinch sea salt
  • black pepper, to taste
  • 1 clove garlic
  • 5 leaves basil, chopped
  • 1/2 cup filtered water
  • 1/2 lb boneless, skinless chicken thighs
  • 1/2 tbsp avocado oil
  • Preheat oven to 425 degrees.
  • Season chicken thighs with sea salt, pepper, garlic and onion powder and place them in a baking dish.
  • Bake for 15 to 20 minutes until thighs are no longer pink in the middle.
  • Meanwhile, add soaked cashews, lemon juice, sea salt, pepper, garlic, and basil to a blender or food processor with about 1/4 cup water, slowly adding more water until the desire consistency you prefer is met (more water will create a thinner sauce, less water it will be thicker).
  • Heat oil over medium heat in a large saucepan.
  • Add zucchini noodles and saute until softened.
  • Remove the chicken thighs from the oven and chop into strips.
  • Toss the noodles, chicken, and sauce, and enjoy!

Serving Size
2 servings

Posted To: Entree