Whole30 Breakfast Zoodle Bowl (Edit recipe)

In search of a delicious Whole30 meal? Our Breakfast Zoodle Bowl is the perfect breakfast alternative that's packed with veggies, immune-boosting bone broth, and absolutely delicious!

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	768
Fat:	38 g
Carbohydrates:	65 g
Protein:	42 g
Cholesterol:	37 g
Sodium:	310 mg
Fiber:	12 g
Sugars:	22 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

2 Tbsp Ghee, (or avocado oil)
6-8 Zucchini, large
1.5 lb Boneless Skinless Chicken Thigh, cubed
.25 cup Bone Broth
1.5 lb Sweet Potato, cubed and roasted

Avocado Sauce

6 cloves Garlic
2 Avocado, large, halved and pitted
1 Tbsp Lemon Juice, freshly squeezed
.5 cup Mayonnaise, (Whole30 Approved)
Salt and Pepper, to taste

Toppings

Onion, pickled
Fresh Herbs
Pumpkin Seeds, toasted
Eggs, soft boiled

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the avocado sauce. Add garlic into food processor and process until minced. Add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add sea salt and pepper, to taste. Set aside.
Spiralize the zucchini first. I like to use the "C" blade on the Inspiralizer. Feel free to spiralize it as thick or as thin as you'd like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.
Season cubed chicken liberally with salt and pepper. Add ghee to a large frying pan on medium-high heat. Once the pan is hot and the ghee has melted, add the cubed chicken. Saute on medium-high until cooked through. Remove with a slotted spoon and discard excess fatty liquid.
Deglaze the pan with bone broth and add the chicken back into the pan with zucchini noodles. Heat for 2-3 minutes and add sauce until combined. Serve noodles and chicken in a bowl and add roasted sweet potatoes with all toppings. Enjoy!