Ingredients:

  • 1 cup (150g) raw cashews, soaked in hot water for 15 mins
  • 1 cup (240ml) warm water
  • 3 tbsp (45ml) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into strips
  • 2 tbsp (30ml) avocado oil
  • 4 medium (1.2kg) zucchinis, spiralized into zoodles
  • 1 cup (90g) broccoli florets, steamed
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Soak the raw cashews in hot water for 15 mins, then drain them. Note: This softens the fibers for a smoother blend
  2. Place soaked cashews, warm water, nutritional yeast, lemon juice, minced garlic, salt, and pepper into the blender.
  3. Blend on high until the mixture is completely smooth and velvety.
  4. Heat avocado oil in a large skillet over medium high heat.
  5. Add chicken strips in a single layer and sear for 3-4 minutes per side until golden brown and opaque.
  6. Remove chicken from the pan and let it rest on a plate. Note: Resting keeps the juices inside the meat
  7. Toss zucchini noodles and steamed broccoli into the same pan.
  8. Sauté for 2 minutes until slightly softened but still snappy.
  9. Pour the cashew sauce over the vegetables and stir in the cooked chicken and parsley.
  10. Toss gently for 60 seconds until the sauce thickens and clings to everything.