Avocado Pesto with Zucchini Pasta

Name: Avocado Pesto with Zucchini Pasta recipe
Prep time: 25 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Global
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

by Jennifer Foster 1 year ago

4.8 (9)

20 minutes

609.3 kcal

21.5 g carbs

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Description

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!

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

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.

Nutrition Facts

serving: 2 servings

calories: 609.3 kcal

carbohydrates: 21.5 g

protein: 26.8 g

saturated fat: 10.2 g

cholesterol: 50.5 mg

sodium: 517.6 mg

fiber: 11.3 g

sugar: 5.9 g