Cut the top off the butternut so that can be spiralized. Peel the skin off. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat. Leave the zoodles to the side.

Heat a large skillet over medium/high heat. Add 1 tbsp of olive oil along with the 2 chicken breasts. Cook each side for 5-6 minutes or until the juice runs clear. Once the chicken is cooked completely, transfer to a cutting board and allow to rest form 5 minutes. Once cooled, use a large knife and dice the cooked chicken into cubes.

In the same skillet the chicken was cooked in, add another tbsp of olive oil and with the minced garlic and the slices of shallot. All ow to brown together for a minute or so.

Next, add the butternut squash zoodles to the shallots and minced garlic, gently sauteé for 7- 8 minutes.

Transfer the whole cherry tomatoes, chicken, spinach and arugula to the butternut squash zoodles.

In a bowl, add the coconut milk, chicken broth, onion powder, tapioca flour, salt and pepper. Combine together until the tapioca flour is completely dissolved.

Pour the liquid mixture to the zoodles and allow to simmer for 3 minutes or until the broth has become thicker.

Serve immediately.