A delicious meal featuring zoodles tossed with EVOO, lemon juice, pink sea salt, and savory spices, accompanied by roasted beets, eggplant, cauliflower, and carrot, with a chive cream cheese and almond flour coated chicken.
1: Cook zoodles in a pan and toss with evoo, lemon juice, and pink sea salt.
2: Season zoodles with cantanzaro blend.
3: Roast beets, eggplant, cauliflower, and carrot in the oven until tender.
4: Coat chicken with almond flour and bake until cooked through.
5: Serve zoodles topped with roasted vegetables and chive cream cheese.
