It's zoodle season! Zucchini is at its peak right now and we could not be happier. Zoodles for breakfast, zoodles for lunch, zoodles for dinner... in this cool twist on pesto. Yum. Macadamia nuts are so rich and creamy!
What you need
4 boneless, skinless chicken breasts (6-8 ounces each)
salt and pepper
8 tablespoons Tessemae’s Lemon Garlic
1 tablespoon Tessemaes' Slow Roasted Garlic
¼ cup macadamia nuts
zest of 1 lemon
3/4 cup parsley
What to do
- Inspirilize the zucchini or use a box grater turned sideways to cut long strands; set aside.
- Make the pesto: In a food processor puree the Slow Roasted Garlic, nuts, lemon, and parsley until finely chopped. With the motor running, add 6 tablespoons Lemon Garlic in a thin stream; set aside
- Heat your grill or grill pan to high. Season the chicken with salt and pepper. Grill until cooked through, 5-6 minutes per side. Let the chicken rest.
- Heat 2 tablespoons Lemon Garlic in a large skillet. Add the zoodles and cook, tossing, until just tender, 1-3 minutes, depending on the thickness. Stir in the pesto. Serve the pesto zoodles alongside the chicken.