Next to zero carbs, this Mediterranean Zoodle dish packs flavour and feels like a major carb load.
2 zucchinis ‘zoodled’ or julienned
1 clove garlic, finely chopped
150g mushrooms, sliced
2 rashers prosciutto, roughly sliced
2 BBQ chicken breasts, roughly chopped into bite sized pieces
8 sun dried tomatoes (in olive oil), roughly chopped
100ml full fat cream
2 egg yolks
1 tbs macadamia dukkah (or toasted pine nuts)
Heat 2 tsp olive oil in a frypan. Add the garlic and sauté for 30 seconds or until fragrant. Add mushrooms, cook stirring until they begin to soften. Add prosciutto and cook until slightly crispy. Add BBQ chicken breasts and cook until heated through. Add zoodles and sun dried tomatoes and cook stirring until they soften slightly. Add cream and egg yolks and stir through. Divide between two plates and sprinkle with dukkah or pine nuts.