Creamy Avocado Pesto Zoodles with Chicken & Veggies

INFO

Servings: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

• 2 medium zucchini, spiralized
• 1 ripe avocado
• 1 cup fresh basil
• 1 clove garlic
• 1–2 tbsp lemon juice
• 1–2 tbsp olive oil
• Salt & pepper
• 2–4 tbsp water
• Crushed red pepper (for pesto and garnish)
• Chicken (breast or thighs)
• Lemon pepper seasoning
• Bell pepper, diced
• Onion, diced
• Broccoli, minced
• Mozzarella cheese

Instructions

1. Make the Pesto: Blend avocado, basil, garlic, lemon juice, olive oil, salt, pepper, water, and a pinch of crushed red pepper until smooth.
2. Cook the Chicken: Cook the chicken with lemon pepper seasoning until fully cooked through.
3. Sauté the Vegetables: Quickly sauté the diced bell pepper and onion, keeping them a little crunchy. Add the minced broccoli to the vegetables for just a minute until it starts to change color.
4. Prepare Zoodles: Lightly sauté zoodles 1–2 minutes or leave raw (as per preference).
5. Assemble: Toss the zoodles in the pesto sauce and plate. Sprinkle the sautéed vegetables on top, followed by the chicken, and then the mozzarella.
6. Finish: Add a pinch of crushed red pepper over everything and serve.