Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp fine sea salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 4 medium zucchini, spiralized
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. Season with salt and pepper.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 3–4 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. Melt the butter in the same skillet, scraping up the brown bits (fond) from the chicken. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese and nutmeg, stirring constantly until the sauce is velvety and slightly thickened.
  5. Increase heat to medium-high. Add the spiralized zucchini and one tablespoon of olive oil to the sauce. Toss gently with tongs for 2–3 minutes until bright green and slightly softened.
  6. Stir the seared chicken back into the pan. Drizzle with lemon juice and garnish with chopped parsley. Serve immediately.