Light, fresh zucchini noodles tossed in a rich pesto featuring pistachio, avocado, and spinach. Totally vegan, or top with chicken for a protein-packed twist. Clean eating never tasted so good!
Pesto Chicken Zoodles
Pesto Chicken Zoodles
The Spice & Tea Exchange
Light, fresh zucchini noodles tossed in a rich pesto featuring pistachio, avocado, and spinach. Totally vegan, or top with chicken for a protein-packed twist. Clean eating never tasted so good!
Ingredients
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- 2½ to 3 lbs zucchini, trimmed (about 6 medium)
- ½ tsp Rosemary Basil Sea Salt
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- 1 large avocado
- 1 cup packed baby spinach
- ½ cup unsalted shelled pistachios
- 1 Tbsp Basil
- 1 Tbsp Greek Seasoning
- ½ tsp Rosemary Basil Sea Salt
- 1 ea lemon, zested + 2 Tbsp juice
- 6 Tbsp Extra Virgin Olive Oil
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- 2 ea cooked chicken breasts, shredded, pulled or sliced thin, optional
- 1 cup cherry or grape tomatoes, halved
- ¼ tsp Rosemary Basil Sea Salt
- 3/4 cup watercress or pea shoots, optional
- Special Equipment: vegetable spiralizer, slicer, or peeler, food processor
Directions
- Prepare Zoodles. Using a vegetable slicer, spiralizer, or peeler, cut each zucchini into long noodle-like strands or strips. Stop cutting when you reach the seeds in the middle. Place the strands (aka zoodles) in a colander and toss with ½ tsp salt. Let drain for 15 to 30 minutes. Transfer zoodles to a large plate lined with paper towels to absorb excess water.
- Prepare Pesto. To a food processor, add all pesto ingredients except olive oil. Pulse until finely chopped. With the processor running, slowly add olive oil and process until smooth. Transfer pesto to a large bowl. Yields approximately 1½ cups.
- Assemble. Add drained zoodles to the pesto and gently fold to combine. Season tomato halves with ¼ tsp Rosemary Basil Sea Salt. Fold in tomatoes, chicken, and watercress, if using.