CHICKEN ZUCCHINI PESTO
21 Day Fix Approved
Make and serve in just 30 minutes.
5 Cups of zucchini noodles (made by using a spiralizer)
PESTO
1 large bunch of fresh basil, leaves only
1/2 clove garlic
1/4 cup olive oil
1/4 tsp unrefined sea salt
1 tsp fresh lemon juice
1/4 hemp seeds, pumpkin seeds, or pine nuts
CHICKEN
1 tbs coconut oil or ghee
2 pounds boneless chicken, cut into bite-sized pieces
1/2 tsp unrefined salt
2 cloves of fresh garlic, minced
GARNISH
1 cup cherry tomatoes, cut in half
3 tbs pine nuts for garnish
DIRECTIONS
1. Place zucchini noodles in a large strainer in the sink and sprinkle with a little sea salt. Set aside. (this will remove some of the moisture from the noodles.)
2. To make pesto: Place basil leaves and garlic into food processor and process until completely broken up. Add olive oil, salt and lemon juice and continue to process until smooth. Add hemp seeds (or pumpkin or pine nuts) and pulse until desired consistency.
3. Sprinkle 1/2 tsp sea salt over chicken and in a large skillet, melt 1 tbs of fat of choice and saute chicken pieces and minced garlic until cooked all the way through and starting to brown-about 8-10 minutes.
4. Meanwhile, dump your noodles onto a clean dish towel and gently pat dry. Then in another skillet, melt 1 tbs of fat of choice and saute zucchini noodles for 2-3 minutes until just beginning to soften. Turn off heat and add the cooked chicken and pesto. Give a little stir.
5. Top with cherry tomatoes and pine nuts.
Serve immediately and ENJOY!!!!! I loved this dish.
1 Green Container
1 Red Container
1 Orange Container
