Zucchini Noodles with Avocado Pesto and Chicken
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Serves: 4
 
Ingredients
  • 3 large zucchini, spiralized
  • 2 ripe avocados
  • juice from ½ lemon
  • ¼ cup raw cashews
  • ¼ cup olive oil
  • 1 cup fresh basil
  • 3-4 cloves garlic
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 pound chicken thighs, chopped into bite-size pieces
  • 1 tbsp olive oil [to cook chicken]
Instructions
  1. Using a spiralizer or mandolin, spiralize your zucchini. Set aside.
  2. For the sauce: in a food processor add avocados, lemon juice, cashews, basil, garlic, sea salt and pepper.
  3. Run the food processor until all ingredients are combined and the mixture is finely chopped.
  4. Next, while the food processor is running, add in ¼ cup olive oil and run until your pesto is thick and creamy. You may need to stop the food processor and wipe down the sides with a spatula to make sure all ingredients are well combined.
  5. For the chicken: add 1 tbsp olive oil to skillet on medium heat. Add chicken and season with sea salt and pepper. Cook until chicken is no longer pink and is cooked through.
  6. To combine dish, add zucchini noodles and pesto to skillet with chicken and stir to combine all ingredients and heat the dish through [this should only take a minute or 2].
  7. Be sure not to cook the zucchini noodles too long or they will become mushy.
Recipe by Angela Freed at https://www.angelafreed.com/zucchini-noodles-with-avocado-peso-and-chicken/