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 Caprese Zoodles with Spinach Avocado Pesto
Equipment
- Two large skillets
Ingredients
Chicken + Zoodles
- 2 chicken breasts
- 3 cloves of garlic
- 2 large zucchinis, spiraliized (or two boxes of pre-spiralized zucchini noodles)
- Olive oil for pan
- Salt to taste
- Pepper to taste
Avocado Spinach Pesto
- 1 cup fresh basil
- 1/2 avocado
- 1/2 cup spinach raw
- Juice of 1 lemon
- 1/3 cup oliive oil
- Salt to taste
- Pepper to taste
- Water optional, for texture thinning
Caprese
- 10 ciliegine mozzarella balls halved
- 10 sweet cherry tomatoes halved
- Fresh cut basil to taste
- Balsamic vinegar to taste
Instructions
- 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.
- Plate the noodles and top with chicken, ciliiegine, tomatoes and fresh basil. Drizzle balsamic vinegar and enjoy!
Fave summer dish and great for groups
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