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Pesto Chicken Zoodles
Atlanta Fowler
Pesto Chicken Zoodles

A tasty pasta-esque recipe that is GF, DF, SF, Paleo and just perfect for Summer.  Double the recipe for a super delish lunch tomorrow


Prep 10 min  | Cook 15 / Serves 1

Recipe By: Megan Ford / @megshealingkitchen

 


  • 1 tsp extra virgin olive oil
  • 1 garlic clove - diced
  • 1 medium-large zucchini - spiralized
  • ½ packet of konjac noodles - rinsed with boiling water
  • 100g chicken thigh - diced
  • 2 handfuls of baby spinach
  • 2 Tbsp of Botanical Cuisine Basil & Kale Pesto (or make your own)
  • 1 tsp Meadow & Marrow Bone Broth Concentrate - Natural
  • Few shakes of onion powder
  • Cracked pepper
  • Chilli to taste
  • 2-4 Tbsp nutritional yeast (or dairy free cheese alternative of choice)
  • 1 tsp hemp seeds

Method

  1. Dissolve bone broth in 2-3 Tbsp boiling water
  2. Add the pesto and stir until there are no large clumps.
  3. Pour olive oil into a pan, cook chicken until cooked through
  4. In a separate pan on medium heat, fry off garlic and zucchini noodles for 30 seconds
  5. Add konjac noodles, pesto + broth mixture, onion powder, pepper and chilli, and stir to combine
  6. Once zoodles have begun to soften, add chicken and baby spinach, stir to heat through and wilt the greens

TIPS:

  • Can add additional roasted veg
  • Top with optional Nutritional Yeast & hemp seeds
  • Our fav cheese alternative - Dairy Free Down Under.  Their Cashew Parmesan is next level delish