- 1 large bunch of fresh basil, leaves only
- 1/2 clove of garlic
- 1/4 cup olive oil
- 1/4 tsp unrefined sea salt
- 1 tsp fresh lemon juice
- 1/4 cup hemp seeds (like this), pumpkin seeds, or pine nuts
- 1 TBS coconut oil or ghee
- 2 pounds boneless chicken, cut into bite-sized pieces (I used both breasts and thighs)
- 1/2 tsp unrefined salt
- 2 cloves of fresh garlic, minced
- 1 TBS coconut oil (like this) or ghee (like this)
- 1 cup cherry tomatoes, cut in half
- 3 TBS pine nuts for garnish
- Place zucchini noodles in a large strainer in the sink and sprinkle with a titch of salt. Set aside. (this will remove some of the moisture from the noodles.)
- To make pesto: Place basil leaves and garlic into food processor and process until completely broken up. Add olive oil, salt, and lemon juice and continue to process until smooth. Add hemp seeds (or pumpkin or pine nuts) and pulse until desired consistency.
- Sprinkle 1/2 tsp salt over chicken and in a large skillet, melt 1 TBS of fat of choice and saute chicken pieces and minced garlic until cooked all the way through and starting to brown ~ about 8-10 minutes.
- Meanwhile, dump your noodles onto a clean dish towel and gently pat dry. Then in another skillet, melt 1 TBS of fat of choice and saute zucchini noodles for 2-3 minutes until just beginning to soften. Turn off heat and add the cooked chicken and pesto. Give a little stir.
- Top with cherry tomatoes and pine nuts. Serve immediately. Enjoy!
I use 2 large skillets to make this dish because it is just easier. You can make this a one skillet meal by removing the chicken after it is done and using the same pan to warm the noodles.