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.
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Prep Time 20 minutes
Cook Time 15 minutes
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