Chicken Pesto Zucchini Recipe + a Cookbook Giveaway!
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Ingredients
- Basil and Sun-Dried Tomato Pesto
- 6oz basil leaves
- ¼ cup raw pine nutstoasted
- 3TBSP sun-dried tomatoes
- 2cloves garlic
- ½tsp black pepper
- ½tsp sea salt
- ½cup extra virgin olive oil
- 1 ½lb zucchinispiralized
- 1TBSP ghee
- 1/2lb boneless, skinless chicken breastsliced into bite-sized pieces
- sea salt
- black pepper
- ¼ cup Basil and Sun-Dried Tomato Pesto
Instructions
- Prepare the pesto by combining the basil leaves, pine nuts, sun-dried tomatoes, garlic, black pepper and sea salt in a food processor, and pulse for 15 seconds. Scrape the sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil. Set aside ¼ cup (60 g) and store the rest in a glass container in the fridge.
- In a wok over medium heat, add the zucchini and sauté for 2 minutes until soft. Remove from the pan and set aside. Drain the excess liquid from the pan and add ghee.
- Generously season the chicken pieces with salt and pepper. Fry for 5 minutes.
- Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat
- the chicken and zucchini with the sauce. Serve immediately.