Chicken and Pesto Zoodles

Prep Time 15
Total Time 35
Serves 4

1 cup tightly packed fresh basil
1 cup pine nuts
2 tbsp olive oil
½ tsp minced garlic
Juice and zest from ½ lemon

Zucchini Noodles
2 large zucchinis
1 cup fresh spinach
1 bunch of asparagus
30g chia seeds
2 chicken breasts
Optional fetta/goats cheese


In a food processor or blender place the basil, pine nuts, garlic, lemon juice and olive oil. Blend on high speed for until all combined, scraping down the sides as you go to make sure all the pine nuts are well blended. Use a spiralizer to make zucchini noodles. If you don’t have a spiralizer, thinly slice the zucchini and cut into strips. Place in a strainer and sprinkle with salt, this will get rid of any excess water.  Heat a frypan and cook chicken filets.  Fill a large saucepan, bring to boil and cook asparagus for 2 mins. Drain well. You can choose to leave the noodles raw or lightly sauté them in a sauce pan with olive oil.  Combine zucchini noodles and asparagus in a bowl, add in the spinach, pesto and chia seeds. Optional: Add goats cheese or fetta.