Chicken Caprese Zoodles with Avocado Spinach Pesto
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.
|Chicken + Zoodles
|2 chicken breasts
|3 cloves of garlic
|2 large zucchinis, spiraliized
|Avocado Spinach Pesto
|1cup fresh basil
|Juice of 1 lemon
|1/3cup oliive oil
|10 ciliegine mozzarella balls
|10 sweet cherry tomatoes
|Fresh cut basil
|Two large skillets
Season your chicken generously with sea salt and pepper. Cut into slices and set aside.
Season two large skillets with olive oil over medium heat. Let the olive oil sit for 1-2 minutes until properly heated.
In a large bowl, combine zucchini noodles, olive oil, salt and pepper.
In one skillet, add garlic and sautée for 1 minute, until fragrant. Add the chicken and let it cook on medium heat.
In the other skillet, add zucchini noodles and sautée on medium low heat.
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.
Flip the chicken to cook the other side.
Turn the heat off of the zucchini noodles and pour the avocado pesto onto the noodles, flipping them around until fully coated.