Avocado Pesto with Zucchini Pasta recipe

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Ingredients

3 zucchini, trimmed
1 ripe avocado - peeled, halved, and pitted
5 tablespoons pesto, or more to taste
1 skinless, boneless chicken breast
½ teaspoon paprika
1 pinch salt and black pepper to taste
olive oil, divided
2 tablespoons grated Parmesan cheese

Nutrition Info

609.3 calories
carbohydrate: 21.5 g
cholesterol: 50.5 mg
fat: 49.4 g
fiber: 11.3 g
protein: 26.8 g
saturatedFat: 10.2 g
servingSize: -
sodium: 517.6 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Make zucchini noodles using a spiralizer.

  2. Mash avocado in a small bowl and mix in pesto until smooth.

  3. Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.

  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes, dice into small pieces.

  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles, cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken, cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Recipe Yield

2 servings

Recipe Note

This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!

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