1 Whole organic Chicken, Washed and Cleaned
garlic powder, paprika, himalayan salt, pepper
3/4 cup of water
4 large zucchini squash put through squash spaghetti maker
2 tblsp coconut oil
1 tblsp ceylon cinnamon
himalayan salt to taste
-Preheat oven to 350.
-Put chicken into a roaster sprinkle with spices and add 3/4 cup of water to bottom of roaster. Cook on 350 uncovered until well done.
-Debone and shred chicken into small pieces.
-Mix with raw zucchini spaghetti, juices from chicken coconut oil, cinnamon and salt.
-Cover with parchment paper and foil
-Bake for approx 1/2 hour, Do not overcook. Test for the tenderness of the squash until it is al dente.