Zucchini and Chicken Primavera with Garlic Butter and Wine Sauce

Ingredients:

• 2 medium zucchinis or summer squashes spiralized

• 1 small bunch asparagus, roughly chopped into bite size chunks

• 1/2 pint cherry tomatoes

• 1/2 small, sweet white onion, thinly sliced

• 1 bell pepper, sliced into thin strips

• 4 cups fresh spinach

• Basil leaves for garnish

• 2 boneless, skinless chicken breasts (seasoned with salt/pepper or a flavor seasoning blend of choice like Mediterranean)

• Oil for sauteing/grilling and roasting (olive oil or avocado oil)

For the sauce:

• 6 Tbsp. butter

• 1/2 cup white wine (use a dry kind, not sweet, such as chardonnay or pinot grigio)

• 1/2 cup chicken broth

• 1/4 tsp. sea salt

• Couple shakes of pepper

• 1/3 cup Parmesan cheese

• 3 cloves of garlic (roasted, if desired, and then smashed- or chop fresh garlic very finely)

1. Preheat oven to 425. Toss the cherry tomatoes with a small drizzle of oil and sea salt. Place them in a small dish and roast for 15 minutes, or until they begin to slightly brown and burst open. Set aside.

2. Grill or saute the onions, peppers, and asparagus. Set aside.

3. Wilt the spinach in a fry pan for a few minutes (heat with a small amount of oil and stir a couple of times until the leaves shrink). Season with a small pinch of sea salt. Set aside.

4. Grill or saute the chicken breasts. Let rest before slicing into strips.

5. Put all sauce ingredients into a medium saucepan and heat to a low boil. Whisk until the mixture thickens, about 10 minutes. This will burn off any alcohol in the wine. Be careful to not let the parmesan sink to the bottom and burn.

6. Add the zucchini spirals to the sauce and simmer for 5 minutes.

7. Add the veggies and chicken and stir to evenly distribute and heat everything together.

8. Garnish with basil, if desired.

9. Enjoy!