Avocado Pesto Zoodles With Roast Chicken

Master homemade pesto today, conquer the world tomorrow.

INGREDIENTS

  • 3 zucchini
  • 1 avocado
  • 3/4 cup to 1 cup olive oil, to desired consistency
  • 1/2 cup nuts of choice – I like walnuts, or pine nuts
  • 2 handfuls herbs of choice – I like basil, kale, and/or parsley
  • 1/2 cup nutritional yeast (vegan!) or parmesean cheese
  • 4 cloves garlic
  • handful sundried tomatoes
  • 1lb boneless chicken thighs (vegans, go for roasted chickpeas instead!)
  • avocado oil or other high heat oil
  • salt and pepper

PREP

  1. Preheat oven to 400.
  2. Spiralize zucchini into zoodles. Fun! You may want to cut the longer pieces so you don’t have eternal zoodles.
  3. Rub chicken thighs with avocado oil, salt and pepper.
  4. Roughly chop sundried tomatoes.
  5. Peel garlic.

COOK

  1. Heat a cast iron skillet (or oven safe pan) screaming hot with some avocado oil.
  2. Using tongs, quickly sear chicken on both sides to get a nice brown char.
  3. Once seared, carefully move chicken skillet to the oven and roast for 12 mins organic chicken, 14 mins conventional chicken.
  4. In a blender / food processor, mix avocado, nuts, herbs, yeast/cheese, and garlic. Slowly pour in oil to desired consistency.
  5. Use your hands to massage the pesto and sundried tomato into the zoodles. So satisfying.
  6. Remove chicken from oven and let it rest 5 minutes.
  7. Cut chicken into small pieces.
  8. OPTIONAL: the zoodles are great cold, but if you prefer them hot, you can heat them up in a pan with the pesto.

PLATE

  1. Place zoodle mixture on plate.
  2. Top with chicken pieces.
  3. Crack some more salt and pepper on top.
  4. Hot tip: you may have some leftover pesto. Darn! Put that stuff on top of eggs, shrimp, your next sandwich, etc. Enjoy!

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