Pesto Chicken Zucchini Noodles
Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, Whole30 30 Minutes or Less, Main Dish
October 11, 2016
Recipe by Real Simple Good
Ingredients
For the noodles:
For the pesto sauce:
½ cup of raw unsalted sunflower seeds (omit for nut and seed free)
2-3 garlic cloves (smashed with the side of a knife)
1-2 big handfuls of fresh basil
2-3 big handfuls of fresh spinach
~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)
2 chicken breasts, cut into 1 inch cubes
1½ cups mushrooms, sliced or cut however else you prefer
1½ cups cherry tomatoes, halved (use more or less tomatoes to tailor the dish to your liking)
Directions
1For the noodles: Use your spiralizer to turn your zucchinis into noodles. Then set them aside.
2For the pesto sauce: Add the sunflower seeds, garlic, artichoke hearts and lemon juice from one lemon to a food processor. Pulse until combined.
3Add the fresh basil and spinach.
4Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
5To put the dish together: Heat a large skillet over medium heat.
6Add your fat of choice and the garlic.
7When the garlic becomes fragrant, add the onions and cook until they soften and are almost translucent.
8Next, add the chicken and cook until it is done.
9Add the zucchini noodles to the pan and stir in the mushrooms and tomatoes.
10Next add your pesto (about a cup) and spinach and stir until everything is combined.
11Plate your dinner and get to eating!
