Chicken Caprese Zoodles with Avocado Spinach Pesto

60 minutes

serves 2

When it comes to summer go-tos, one of the first dishes that comes to mind is a beautiful Caprese salad. In my opinion, there is truly nothing more refreshing and delicious. The one drawback? If I eat a whole plate of Caprese, I don’t feel like I’m getting the full nutritious dinner that I need. That’s where this recipe comes in.

This recipe is my spin on my fave salad, but instead of just being a starter, now you can have Caprese for the whole meal! (I mean, I’ve definitely had Caprese salad for dinner before, but this recipe has more nutritional components. I added some garlic chicken as a protein and then sautéed spiralized zucchini noodles in a skillet with olive oil, salt and pepper. While those were cooking, I made my avocado pesto recipe in a food processor. And finally, I sliced sweet cherry tomatoes and ciliegine cheese in half to top everything off.

A plate of spiralized zucchini noodles with a creamy spinach avocado pesto, sweet cherry tomatoes, fresh ciliegine mozzarella cheese, and seared garlic chicken

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5 from 4 Reviews

Ingredients

Adjust Servings
Chicken + Zoodles
2 chicken breasts
3 cloves of garlic
2 large zucchinis, spiraliized
Olive oil
Salt
Pepper
Avocado Spinach Pesto
1cup fresh basil
1/2 avocado
1/2cup spinach
Juice of 1 lemon
1/3cup oliive oil
Salt
Pepper
Water
Caprese
10 ciliegine mozzarella balls
10 sweet cherry tomatoes
Fresh cut basil
Balsamic vinegar
Equipment
Two large skillets

Directions

1.

Season your chicken generously with sea salt and pepper. Cut into slices and set aside.

Mark as complete
2.

Season two large skillets with olive oil over medium heat. Let the olive oil sit for 1-2 minutes until properly heated.

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3.

In a large bowl, combine zucchini noodles, olive oil, salt and pepper.

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4.

In one skillet, add garlic and sautée for 1 minute, until fragrant. Add the chicken and let it cook on medium heat.

Mark as complete
5.

In the other skillet, add zucchini noodles and sautée on medium low heat.

Mark as complete
6.

While the chicken and zucchini noodles are cooking, add all avocado pesto ingredients to a food processor and blend until creamy. If the mixture is too creamy, add a little bit of water to thin it out.

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7.

Flip the chicken to cook the other side.

Mark as complete
8.

Turn the heat off of the zucchini noodles and pour the avocado pesto onto the noodles, flipping them around until fully coated.

Mark as complete

Notes

4 Comments

  • Anna

    Fave summer dish and great for groups

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