Project Description

Not indifferent to our popular ‘Prawn Pesto Zoodles’ recipe, still very green, still very delicious. Simply swapping out the prawns for chicken and changing the vegetables slightly.

Zoodles (zucchini noodles), a fabulous way to embrace and enjoy your favourite sauces, flavours and dishes without the heaviness of rice, pasta or noodles.

Winner, winner chicken dinner … enjoy!

Chicken Pesto Zoodles

A very adaptable dish, with this 'pesto' as your base the combinations are endless.
Prep Time 20 mins
Cook Time 15 mins
Servings 4

Ingredients
  

  • 500 g Chicken Thigh Fillets, cut into bite size chunks
  • 3 med Zucchini, spiralised (Zoodles)
  • 1 med Broccoli head, cut into florets
  • 10 Cherry Tomatoes, halved
  • 1 med Leek, sliced
  • 2 cloves Garlic, crushed
  • 1 Long Red chilli, finely chopped
  • Parmesan, shaved
  • Toasted Pine nuts
  • Olive oil

Pesto

  • 2 cloves Garlic
  • 2 handful Basil Leaves
  • 2 handful Mint leaves
  • 80 g Pine nuts
  • 50 g Paremsan, grated
  • 120 ml Olive oil
  • 1 tbs Lemon juice
  • Salt & Pepper, to taste

Instructions
 

  • Pan-fry leek, garlic and chilli in a little olive oil until softened
  • Add chicken and pesto (approx. 3 tbsp - refer recipe above), stir 4-5 mins
  • Add Cherry tomatoes, stir
  • Microwave brocolli for 1 min
  • Add Zoodles and microwave a further 1 min
    **Care not to overcook the zoodles, they will cook a little more in the pan when tossing them with othere ingredients, you want them el dente.
  • Add drained vegetables to chicken/pesto mix. Toss until well coated.
  • Make sure the chicken in cooked through, and add more pesto if needed.
  • Serve, topping with toasted pines nuts and shaved parmesan