Do you ever find yourself craving a gourmet meal but feeling pressed for time? Fear not! These mouthwatering BBQ Chicken Avocado Boats are here to save the day. Packed with protein and bursting with flavor, this recipe is your ticket to a satisfying dinner in under 10 minutes.
Featuring succulent roasted chicken, crisp bell peppers, and a tangy BBQ sauce atop creamy avocado, every bite is a symphony of taste and texture. Here's how to whip up this delectable dish in a flash:

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1. Preparation Made Easy: Start by grabbing pre-roasted chicken from the store or repurposing yesterday's leftovers. This simple step cuts down on prep time without sacrificing flavor.
   
2. Mix and Match: In a bowl, toss together the chicken, bell peppers, and BBQ sauce, ensuring each ingredient is thoroughly coated. This dynamic combination adds layers of flavor and texture to the dish.
   
3. Build Flavorful Boats: Halve your avocados lengthwise and remove the pits. Mound the savory chicken mixture onto each avocado half, creating a perfect pairing of creamy avocado and crunchy filling.
   
4. Finishing Touches: To elevate the dish even further, sprinkle each boat with fresh cilantro, sweet paprika, sea salt, and cracked black pepper. These final touches add an extra layer of deliciousness that will have your taste buds singing.
   

Asian Shrimp and Noodles is a quick and delicious recipe that eliminates the need for takeout. This dish is a healthier alternative to traditional takeout, with all the flavors you love but fewer carbs and calories.This dish is fantastic, with plump shrimp, tender vegetables, savory sauce, and veggie noodles that are genuinely satisfying. 

​​For the Coconut Amino Sauce
- 1/3 cup coconut aminos
- 2 teaspoons minced garlic
- 1/2 teaspoon liquid stevia
- 1 tablespoon chili paste (sambal oelek)
- 1 teaspoon fish sauce
- 1 tablespoon minced ginger
- 1 teaspoon toasted sesame oil

For the Noodles
- 1 butternut squash
- 1 sweet potato
- 1 teaspoon olive oil
- Sea salt and black pepper to taste

For the Shrimp and Veggies
- 1 teaspoon olive oil
- 12 oz large shrimp, peeled and deveined 
- 2 cups (5oz) white cremini mushrooms, sliced
- 1 red bell pepper, seeded and diced
- 2 zucchini, diced
- 1 grated carrot
- 2 tablespoons minced fresh cilantro

For the Coconut Amino Sauce
1. In a medium bowl, combine all the sauce ingredients until thoroughly combined.

For the Noodles
1. Preheat the oven to 350°F.
2. Peel the sweet potato and butternut squash and run both through a spiral slicer to create long, thin noodles. Toss with olive oil and season with salt and pepper on a rimmed baking sheet. Bake for 5 minutes and set aside.

For the Shrimp and Veggies
1. Place a large skillet over medium-high heat. Add one teaspoon of olive oil, two tablespoons of the coconut amino sauce, and the shrimp. Cook for 3-4 minutes or until fully cooked. Transfer the shrimp to a plate and set aside.
2. Add the mushrooms, bell pepper, zucchini, and carrot to the skillet. Cook until tender, stirring occasionally, for about 5-7 minutes. 
3. Add the shrimp, noodles, and the remaining coconut amino sauce back into the skillet and stir until thoroughly combined.
4. Remove from heat and garnish with cilantro. Serve immediately and enjoy!

One serving equals:

• 193 calories
• 4g fat
• 20g carbohydrate
• 6g sugar
• 429mg sodium
• 3g fiber
• 19g protein