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zucchini

Chicken Pesto Zoodles

SO I got a zoodler.  I have walked around it a dozen times, it stared at me teasingly near the register every time I walked into Sur La Table, and finally I just bought it.  I am so glad I did.  I love spaghetti squash but sometimes even that can be pretty dense, and sometimes just not in season.  The zoodler(I know that's not what it's actually called..) is a great way to make most veggies into pasta noodles.  

Ingredients:

  • 6 small zucchinis (or 3-4 large ones)
  • 2 cloves garlic
  • 1 minced onion
  • 1.5 lbs chicken cut into small pieces (mine was a mixture of thigh and breast)
  • Pesto Ingredients:
    • 1 bunch of basil
    • 3 tablespoons pine nuts
    • 3 cloves garlic
    • 3 tablespoons olive oil
    • 1/2 teaspoon lemon juice

Directions:

  1. Cut the ends off of the zucchinis and place into the spiraler 1 at a time.  I put my "zoodler" over the sink with a colander under it so that the zoodles fell into the bowl. 
  2. Start boiling a medium pot of a water for the zoodles
  3. While the water is heating up, place about 1 teaspoon of olive oil into a skillet and sauté the onions and garlic
  4. While that is cooking, place all the ingredients for the pesto into a food processor.  Pulse lightly until it has been blended into a nice pesto
  5. Add the chicken to the sautéed onions and garlic and cook for about 5-10 minutes
  6. By now, your water should be boiled.  Add the zoodles to the water and cook for about 4 minutes
  7. Drain the zoodles and add to your chicken
  8. Stir in the pesto and allow to simmer for a couple more minutes
  9. I split it into 3 bowls for lunches and 1 for dinner!  Enjoy! 
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Grown Up Chicken Fingers

Ingredients:

  • 1 sweet potato
  • 3 small zucchinis
  • cooking oil
  • salt and pepper to season 
  • 1 lb chicken
  • 1 egg
  • 1 cup almond meal
  • 1 tsp garlic salt 
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • 3 tbsp coconut oil
  • Honey Mustard

Directions:

  1. Pre-heat the oven to 400 degrees
  2. Cut your veggies into long and thin slices
  3. Spread out onto a cookie sheet and sprinkle with oil and seasoning
  4. Place into the oven and check on periodically and toss as needed
  5. While it's cooking, slice your chicken into tenders
  6. Whisk the egg in a small bowl
  7. Mix the almond meal, garlic salt, garlic powder, and pepper on a place
  8. Dip each piece of chicken in egg and then coat with the almond meal mixture
  9. Place into a large glass baking dish
  10. Once all pieces are well coated, place the dish into the oven
  11. Bake for about 7 minutes
  12. Heat up the coconut oil in a small frying pan
  13. After the chicken has baked, fry the tenders in small batches
  14. By this time your veggies should also be done, so take the cookie sheet out of the oven
  15. Throw in a little honey mustard to dip your chicken and Enjoy!
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