Ingredients:

• 1/8 cup raw almonds, slivered
• 2 tablespoon lemon, juiced
• 1 teaspoon grape seed oil, divided
• ½ cup Alkaline water
• 1 clove garlic
• 3 ounces boneless, skinless chicken breasts
• ½ cup shiitake mushrooms, sliced
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ cup zucchini, spiralized
• Himalayan sea salt & pepper to taste

Instructions:

1. In a blender or food processor, grind up the almonds until you have a fine meal.
2. Slowly pulse in the lemon juice, extra virgin olive oil, water and garlic clove until you have a thick "paste".
3. In a plastic, zipper-top bag, combine the raw chicken breasts, mushrooms, garlic powder and onion powder. Toss gently to coat everything with the grape seed oil and spices. Allow to sit while you heat up your skillet.
4. Place your spiralized zucchini in a large mixing bowl and toss with a teaspoon of the almond mixture. Set aside.
5. Heat a skillet over med high heat with grape seed oil. Place the chicken and mushrooms in the skillet until cooked through.
6. Shred or slice the chicken.
7. Toss the chicken and mushrooms in with the zoodles and season with Himalayan sea salt and pepper to taste.