Chicken and Pesto Zoodles

This really is comfort in a bowl – a cleaned up version of an absolute classic!

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2 courgettes/ zucchinis, spiralised
2 large chicken breasts, sliced into bite sized chunks
A handful of cherry tomatoes, halved
A handful of pine nuts

Coconut oil
Himalayan pink salt & cracked black pepper for seasoning

For the pesto:
2 large handfuls of fresh basil
4 fresh sage leaves
100g pine nuts
100ml olive oil
2 cloves of garlic

Follow the pesto recipe here! Β 


  1. Heat a large pan with some coconut oil, season the chicken and fry off until golden brown and cooked through.
  2. Add half of the pesto to the chicken and remove from the heat.
  3. Heat another pan with some coconut oil and lightly saute the zoodles.
  4. Add the second half of the pesto and smother the zoodles in it.
  5. Lightly toast the pine nuts in a dry pan.
  6. Place the zoodles in bowls to serve and stack up the chicken on top, scatter over the tomatoes and pine nuts, serve and enjoy!
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