Buttery Zoodles with Leftover Chicken, Avocado, and Tomatoes

1. If using frozen leftover chicken, thaw it out in a cast iron pan over medium heat for about 15 minutes. (The original chicken was cooked at 400F for 30 minutes with BBQ seasoning).
2. While the chicken reheats, spiralize your zucchini to create zoodles.
3. In the same cast iron pan (or a large pan), once the chicken is reheated and removed, add some ghee.
4. Toss the spiralized zucchini into the pan with ghee and cook for approximately 3-4 minutes, being careful not to overcook them to prevent sogginess.
5. Plate the reheated chicken and buttery zoodles. Top with fresh tomatoes, avocado, and a sprinkle of red pepper flakes.
6. Enjoy your quick and seasonal lunch!