Chicken Zucchini Noodles with Pesto

YIELD 4 servings

ACTIVE TIME 10 min

TOTAL TIME 25 min

INGREDIENTS

• 1/2 batch pesto sauce

• 4 medium zucchini

• 1 lb chicken or 1 package firm tofu, cut into 1” cubes

• 1 tsp coconut or avocado oil

• 2 garlic cloves, crushed

• 1/4 tsp salt

• Ground black pepper, to taste

• 1/2 cup slivered or chopped almonds

• 2 cups grape tomatoes, halved

INSTRUCTIONS

1. Prepare pesto. Using a spiralizer, make zucchini noodles. Set both aside.

2. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add chicken or tofu, sprinkle with salt and pepper and cook until golden brown or chicken is cooked through, stirring occasionally. Transfer to a bowl.

3. Return skillet to low heat and add almonds. Cook until lightly brown, stirring frequently and watching closely not to burn. Push almonds to the side and add zucchini noodles. Cook for about 4 minutes, stirring occasionally. Noodles should be just a tiny bit cooked and warmed through.

4. Add previously cooked tofu or chicken, pesto and grape tomatoes. Gently toss and remove from heat. Serve hot.

NUTRITION

Calories302

Total Fat 13.9g

Cholesterol 66.9mg

Sodium 840.8mg

Total Carbohydrate 14.7g

Dietary Fiber 2.4g

Sugars 7.2g

Protein 29.5g