INGREDIENTS
Pesto:
- 1 cup spinach
- 1 cup fresh basil
- 13 cup walnuts or cashews
- 2 Tbsp extra virgin olive oil
- 1/4 cup parmesan cheese
- 2 tsp lemon
- 1-2 drops Basil Vitality essential oil
- 1-2 drops Lemon Vitality essential oil
- 1 avocado
- 1 tsp pink sea salt
- 1/2 tsp fresh pepper
Everything Else:
- 4 medium organic zucchinis
- 1 pound organic chicken
- 2 Tbsp extra virgin olive oil
- 1/2 cup cherry tomatoes
- Basil and red pepper flakes for garnish
INSTRUCTIONS
- Using a spiralizer, mandoline, or vegetable peeler, shred zucchini into noodles.
- In a skillet, heat 1 tablespoon oil and add zucchini.
- Toss for 3-5 minutes. Remove once zucchini is warm and set aside.
- Chop chicken into cubes and sprinkle with salt and pepper.
- Heat 1 tablespoon olive oil in your skillet and add chicken.
- Cook chicken until no longer pink. Remove and set aside.
- In a high-speed blender or food processor, combine all pesto ingredients and blend until smooth. Taste and adjust as desired.
- Return zucchini noodles to the pan.
- Add in pesto, a tablespoon at a time until desired amount.
- Add in chicken and cherry tomatoes.
- Toss until combined and then transfer to serving plates.
- Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot.
Note: Depending on the size of your zucchini, this may make a lot more pesto than needed or desired. Start with a little and then toss and add more as desired. Leftover pesto can be tossed with shredded chicken for a pesto chicken salad!
By Alexis Kornblum of LexisCleanKitchen.com
Source: The Essential Edge, March 2015