Chicken Pesto with Zucchini Noodles
Sometimes I don't think I'm capable of making something delicious in the kitchen because the recipe looks too hard or there are too many steps or detailed finesse just isn't my forte. We all have those moments of self-doubt and frustration. But I learned this weekend, friends, that even in those moments of discouragement, ESPECIALLY in those times of discouragement, do we actually have to do what we're dreading. Because in those moments, magic happens.
A year ago, I didn't know what a zoodler was. I wouldn't have dreamed that making pesto would be easy to make. I was once, and not too long ago, afraid to make chicken because raw chicken is scarier than anything imaginable. This dish combined all of my fears, questions, concerns, and doubts into one complex yet simple to execute dish. And, to be totally honest, it is probably one of my favorite dishes I've ever attempted to make. It is so aromatic and filling and perfect for one of those nights when you need a little boost of confidence and a whole lot of garlic. I got this recipe from the Whole30 Recipes Instagram, which is highly encourage you to check out!
- 3-4 medium zucchini
- 1 pound chicken breast cut into bite sized pieces
- 1 bunch of aspragus
- 3 cups packed basil leaves
- 4 garlic cloves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- Zoodle your zucchini! (You'll need to buy a spiralizer or julienne peeler, but Amazon sells them for really cheap!)
- Set aside zoodles on top of a towel to absorb moisture. Toss a bit of salt on top to help dry out.
- Make the pesto! Combine basil, garlic, pine nuts, olive oil, salt, and pepper in blender. Blend until liquid. Set aside.
- Cook chicken breast in pan with avocado or coconut oil until fully cooked.
- Add asparagus to the pan and cook until soft (about 2-3 minutes). (Note: you can keep the asparagus in the pan or take it out and move to the side. I kept them in the pan and it was a bit cumbersome trying to mix the pesto with the chicken and the big asparagus stalks sticking out, but you do what feels best!)
- While asparagus is cooking, squeeze remaining liquid from the zoodles.
- Turn pan down to medium heat and add zoodles to get them warm.
- Turn heat off and add the pesto sauce. Stir until all is fully coated in the sauce.
- Optional: Serve with fresh cherry tomatoes and pine nuts on top.
- Eat and enjoy!
That's it! Not so hard, right? And this recipe yielded so much food, I am going to be eating it every day for lunch for the rest of the week. I'm not complaining.