Zoodles with Cilantro Pesto & Grilled Chicken

What's the best thing lately? Zoodles!! Zoodles are healthier take on spaghetti - grain free and gluten free! Throw in some awesome protein and this clean eating recipe will be awesome for your family dinner.

Ingredients:

• 2 large or 4 small 
zucchini, trimmed
• 1/4 tsp sea salt
• 1 cup packed fresh cilantro
• 2 tbsp chopped 
unsalted walnuts
• 2 tbsp chopped shallot
• 1 1/2 tbsp Parmesan cheese
• Zest and juice of 
½ lemon
• 2 small cloves garlic
• 1/2 tsp dried oregano
• 1 tbsp plus 1/2 tsp extra-virgin olive oil, divided
• 8 oz chicken breast tenders
• 1/8 tsp ground black pepper

How to do it:

1. Secure zucchini in a spiral maker and turn crank to create “zoodles,” long strands that resemble spaghetti. 

2. Cut any zoodles that are very long in half. Line a large baking sheet with a double layer of paper towel and spread zoodles on sheet in a single layer. 

3. Gently squeeze with more paper towels. Sprinkle with salt; set aside 30 to 45 minutes. Working in batches, transfer to another sheet lined with paper towel; gently squeeze out moisture.

4. In a small food processor, pulse cilantro, walnuts, shallot, Parmesan, lemon zest and juice, garlic and oregano. With machine running, stream in 1 tbsp oil. Set aside.

5. Place chicken between 2 sheets of wax paper. Using a mallet, pound to 1-inch thickness. In a large skillet on medium-high, heat remaining ½ tsp oil. Season chicken with pepper. 

6. Cook for 4 to 6 minutes, turning once, until cooked through and golden. Transfer to a cutting board, let rest 5 minutes and then slice.

7. Mist same skillet with cooking spray and heat on medium-high. Add zoodles, cook for 2 to 3 minutes, until slightly softened. Remove from heat; toss with reserved pesto. Divide among plates; top with chicken.

If you are interested to start your health and fitness journey, don't hesitate to email me!