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Hey there, lovely people!
Looking for a fresh and fun meal? I’ve got just the thing for you!
Today, I’m excited to share my zoodles with avocado pesto recipe.
It’s healthy, vibrant, and oh-so-delicious. Plus, it’s a great way to sneak in those veggies!
Trust me, once you try it, you’ll be hooked! Let’s dive in!
Ingredient Substitutions
Zucchini noodles can be replaced with spiralized carrots, butternut squash, or sweet potatoes for different flavors and nutrient profiles. These alternatives offer similar textures and cooking properties. Adjust cooking times slightly, as denser vegetables may require longer cooking.
Avocados can be substituted with Greek yogurt or cashews for a creamy base in the pesto sauce. Greek yogurt provides a tangy flavor and added protein, while cashews offer healthy fats and a neutral taste. Soak cashews for 2-4 hours before blending for best results.
Half and half can be replaced with unsweetened almond milk or coconut milk for a dairy-free option. These plant-based alternatives maintain the sauce’s creamy texture while reducing saturated fat content. Use the same amount as called for in the recipe, but be prepared to adjust consistency if needed.
Preparation Time | 10-15 minutes |
Cooking Time | 15-25 minutes |
Total Time | 25-40 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 95-105 g
- Fat: 135-150 g
- Carbohydrates: 70-80 g
Ingredients
- 4 medium zucchinis, spiralized
- 1 tablespoon olive oil
- 1 cup cherry or grape tomatoes
- 2 medium avocados, peeled and pitted
- 1 1/4 cups half and half (or your preferred milk)
- 2 tablespoons basil pesto
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup parmesan cheese, freshly grated
- 3 cloves garlic, minced
- Salt, to your liking
- 1 pound boneless, skinless chicken breasts, sliced thin
- Salt and pepper, to your liking
- 1/2 teaspoon garlic powder
- 2 tablespoons light butter (or replace with olive oil)
Step 1: Prepare the Zoodles
Using your Spiralizer, prepare the zoodles from fresh zucchini.
Once spiralized, fan them out onto a few paper towels to absorb excess water.
Set them aside while you continue with the rest of the preparation.
Step 2: Cook the Chicken
Place a large, nonstick pan or skillet over medium heat and add butter.
When the butter has melted and started to bubble, add the seasoned chicken breast strips.
Cook the chicken for 2-3 minutes on one side, then flip and cook for another 2-3 minutes on the other side.
Ensure the chicken reaches an internal temperature of 165 degrees F using a meat thermometer for safety.
Once cooked, remove the chicken to a plate and cover it to keep warm.
Step 3: Prepare the Sauce
While the chicken is cooking, combine all the ingredients for the sauce in a food processor.
Process until the mixture becomes smooth and creamy.
Season the sauce with salt to taste, adjusting to your preference.
Step 4: Cook the Cherry Tomatoes (Optional)
With the chicken removed, add cherry tomatoes to the same pan and cook them for 3-5 minutes if desired.
Stir or shake the pan gently to cook the tomatoes evenly, just until their skins have wrinkled.
Once done, remove them to the plate with the chicken and re-cover to keep warm.
Step 5: Cook the Zoodles and Combine Ingredients
Place the pan back over medium-high heat, adding olive oil.
Once the oil is heated, add the zoodles and cook for 1-2 minutes, stirring throughout.
Add the avocado pesto sauce to the zoodles and toss to coat.
Allow this mixture to cook for 1 additional minute, warming the sauce and melting the parmesan cheese.
Finally, add the chicken and tomatoes back into the pan to reheat everything gently.
Step 6: Garnish and Serve
Serve your zoodle dish garnished with freshly chopped basil, extra parmesan cheese, and a fresh squeeze of lemon juice for added flavor.
Enjoy your delicious, healthy meal!