Zucchini Noodles with Avocado Pesto and Chicken

This recipe is quick, satisfying, and perfect for a Whole30 meal!

Ingredients:

• 2 medium zucchini (spiralized into noodles)
• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 tablespoon olive oil or avocado oil
• Salt and pepper, to taste

For the Avocado Pesto:

• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• 2 tablespoons water (to thin, as needed)
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken:
   • Heat the oil in a large skillet over medium heat.
   • Season the chicken with salt and pepper.
   • Add the chicken to the skillet and cook until fully cooked and golden, about 6-8 minutes. Set aside.
     
     
2. Make the Avocado Pesto:
   • In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth, adding water as needed to achieve a creamy consistency.
     
     
3. Prepare the Zucchini Noodles:
   • Using the same skillet, lightly sauté the zucchini noodles for 2-3 minutes, until just tender. Avoid overcooking to keep them al dente.
     
     
4. Combine and Serve:
   • Toss the zucchini noodles with the avocado pesto until well coated.
   • Top with the cooked chicken and garnish with additional basil if desired.
     

Thank You For Reading!

If you have any thoughts or questions, I would love to hear from you.

Drop a comment or reach out directly, and I will get back to you.

• Website: Healthy Tool

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Until next time,

Kerri