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Pesto Chicken Zucchini Noodles
5
from 1 rating
Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
2
-4
Author:
Justin + Erica Winn
Print Recipe
Ingredients
For the noodles:
2-4
zucchinis
For the pesto sauce:
1/2
cup
of raw unsalted sunflower seeds
(omit for nut and seed free)
2-3
cloves
garlic
- smashed with the side of a knife
1/2
can of artichoke hearts
1
lemon
- juice of
1-2
big handfuls of fresh basil
2-3
big handfuls of fresh spinach
salt and pepper to taste
1/2
cup
of olive oil or avocado oil
- we use Chosen Foods from Amazon or Costco
For the rest of the dish:
Fat of choice
(we used bacon fat but avocado oil would be good too)
3
cloves
garlic
- minced
1/2
onion
- cut into thin slices
2
chicken breasts
- cut into 1 inch cubes
1-1/2
cups
mushrooms
- sliced or cut however else you prefer
1-1/2
cups
cherry tomatoes
- halved (use more or less tomatoes to tailor the dish to your liking)
2-3
handfuls spinach
Instructions
For the noodles:
Use your
spiralizer
to turn your zucchinis into noodles. Then set them aside.
For the pesto sauce:
Add the sunflower seeds, garlic, artichoke hearts and lemon juice from one lemon to a food processor. Pulse until combined.
Add the fresh basil and spinach.
Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
To put the dish together:
Heat a large skillet over medium heat.
Add your fat of choice and the garlic.
When the garlic becomes fragrant, add the onions and cook until they soften and are almost translucent.
Next, add the chicken and cook until it is done.
Add the zucchini noodles to the pan and stir in the mushrooms and tomatoes.
Next add your pesto (about a cup) and spinach and stir until everything is combined.
Plate your dinner and get to eating!