| 7 | 25 | 420 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 1 medium | Yellow onion (diced) |
| 8 clove(s) | Garlic (minced) |
| 2 tbsp | Avocado oil |
| 4 breast | Chicken breast, boneless, skinless (cubed) |
| 1 cup | Heavy cream, 38% M.F. (52%) |
| 62 gm | Whole Milk 3.8% (1/4 cup) |
| 8 cup | Zucchini (shredded or spiralized) |
In a wok on medium heat, heat up 2 tbsp of oil, add diced onion and garlic and saute for about 5 min. Then add cubed chicken and cook until lightly browned and crispy on the outside. Meanwhile whisk milk and cream togehter then once chicken is cooked through pour in the wok and simmer 10-15 min. After that throw zucchini on top and stir until zucchini is lightly cooked el dente. Add ground turmeric and black bepper blend and sea salt to taste.
| Meat | 1.7 |
| Vegetables | 2.7 |
