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Gluten-Free Caesar Zucchini Noodles with Lemon-Parsley Chicken and Tomatoes

kept byhawk206

For the dressing:
½ cup raw cashews, soaked for at least 30 minutes and drained
½ cup unsweetened almond milk
1 large cloves garlic
1tablespoons freshly squeezed lemon juice
1 teaspoon dijon mustard
salt and pepper, to taste

For the salad:
1 slice of gluten-free bread, cut into cubes
3 medium zucchinis
1 cup halved cherry tomatoes

For the chicken:
2 boneless, skinless chicken breasts (thin cut)
¼ cup lemon juice
1 teaspoon dried parsley
½ teaspoon garlic powder
1 tablespoon extra virgin olive oil
salt and pepper, to taste



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