Pesto zoodles with grilled chicken, asparagus & roasted tomatoes

Man do I love zoodles! They're so easy (if you have the right tool), have the same consistency of pasta and are so versatile! You ca definitely expect to find a lot more recipes to come on the blog with zoodles and other spiralized vegetables. I bought a Veggeti Pro and love it. It's one of the cheapest ones, but it's super easy to use and clean and still has 3 blades for different size spiralizing. They also cook much faster than pasta and you don't have to wait for any water to boil. For this recipe, I went pretty classic with a (vegan) pesto and added some grilled chicken and asparagus. The roasted tomatoes add a nice touch and a pop of color to make the dish presentable.

If asparagus isn't in season, you could sub with mushrooms or any other veggie(s) of choice. If you don't want to turn on the oven to roast the tomatoes, you could sauté them with your veggie(s) or simply slice and top at the end. I, however, don't really care for raw tomatoes and I love the flavor they get from being roasted. But if you like raw tomatoes more than you like doing extra dishes, it's totally up to you :) This dish would also be great with some shrimp. You could marinate them in a little bit of pesto and then cook them right up to add to the zoodles.

This dish takes a little bit of coordination since you're cooking multiple items at once, so make sure to read through the instructions before starting the dish so you get a sense of timing.

Ingredients:

2 large zucchinis

1/2 pint grape tomatoes

1 lb asparagus

1 1/2 lb chicken breasts

1 garlic clover, minced

1/2 tsp garlic powder

1 tsp lemon pepper

salt & pepper to taste

Pesto:

2 cups basil leaves, washed and dried

2 garlic cloves

1 tsp lemon juice

2 T walnut oil*

pinch of salt

*If you don't have walnut oil, you can replace with 2 T olive oil and add a handful of walnuts

Instructions:

- Preheat oven to 350 degrees F.

- Cut grape tomatoes in half and place face up on a lined baking sheet. Sprinkle with 1/4 tsp garlic powder & pinch of salt and pepper

- Bake for 15 minutes, then remove from oven and flip tomatoes over. Bake for another 10-15 minutes or until golden

- While tomatoes are baking, put all pesto ingredients in food processor except oil. Pulse in food processor, scrape down sides as you go if needed. Turn on food processor and slowly drizzle oil in tube until creamy (you can always add more oil if you like it more runny).

- Wash asparagus and brake off ends. Cut into thirds or fourths, depending on preference of size.

- Butterfly chicken breasts so you have nice thin pieces. Sprinkle both sides with remaining 1/4 tsp garlic powder and lemon pepper. Make sure to season both sides.

- Heat large skillet or grill pan if you have one with 1 tbps coconut oil and cook chicken on both sides for 5-6 minutes, or until cooked through and no longer pink in the middle.

- While large pan for chicken is heating up, also heat 1 tbsp coconut oil in medium skillet and add garlic. Sauté for one minute and add asparagus. Cook 10 more minutes

- While chicken and asparagus are cooking, use an inspiralizer or julienne peeler/slicer to slice zuchhini. Add to pan with asparagus and mix in 1/4 c pest.

- When chicken is done, cut into strips

- Add the roasted tomatoes to the aspargus.

- Plate the zoodles, asparagus and tomatoes and top with sliced chicken.

ENJOY!

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