Zesty Pesto Chicken with Zucchini Noodles

To this day, the smell of fresh basil takes me back to sitting in the kitchen with my mother while she made fresh pesto from the basil she grew in her garden. If you're like me and you can eat pesto by the spoonful *and* you sometimes crave a warm and comforting meal that won't derail your hard work and discipline, this pesto chicken recipe is for you. 

You'll need a spiral vegetable slicer to make this dish. I'm sure many of you have heard me talk about the spiralizer in our sessions lately, so you know I think it's pretty much the best thing since <food we don't eat anymore>. I haven't tried spiralizing anything other than zucchini, but it makes the perfect "noodle" for so many dishes -- ranging from breakfast spaghetti (with ground chicken, apple and sage) to chicken pad thai -- that I haven't felt the need to venture out just yet. 

Zesty Pesto Chicken with Zucchini Noodles 


Zucchini Noodles: 

2 zucchinis 
1 tsp celtic sea salt


1 TBS coconut oil or butter
2 pounds of boneless chicken, cut into pieces
1/2 cup - 1 cup cherry tomatoes (sliced)
4 TBS pine nuts (garnish)

Zesty Pesto: 

1 large bunch of fresh basil (leaves only)
1 clove garlic
1/4 cup extra virgin olive oil 
1/4 tsp celtic sea salt
1 tsp lemon juice
1/4 cup of pine nuts 

Spiralize your zucchini and place the noodles in a large strainer with a bit of sea salt to sweat. 

For the pesto, place the basil and garlic into your food processor and blend. Add olive oil, lemon juice and sea salt and continue to process, adding pine nuts and pulsing until you reach the desired consistency. 

To make the chicken, warm up a skillet over medium-high heat and add your oil or butter. Sauté the chicken until fully cooked and starting to brown, roughly 8-10 minutes. 

Pat your noodles down with a paper towel and add them to another skillet, with a bit of oil or butter. Sauté for 2-3 minutes (they taste best al dente).

Combine your chicken, pesto, sliced cherry tomatoes and pine nuts, gently toss and rejoice.