Time: 15 minutes
Rub the chicken in EVOO and place on a medium heat pan. Cook for 5-6 minutes on each side (depending on the thickness of the meat). Rubbing the meat with oil will reduce the amount of oil you use to cook with, while also preventing the meat from sticking to the pan and giving it a nice brown finish.
100g of raw meat will reduce down to approx. 70g of cooked meat.
For those that have a spiralizer, take the time now to spiralizer your zucchini and place it in your serving bowl; and put it aside. Alternatively you can purchase spiralised zucchini from Coles and Woolworths.
While your chicken is cooking, place the pesto and a tbsp. of EVOO in a small sauce pan on a low heat. Allow it to heat and loosen. After a minute, add in your mushrooms. Stir occasionally to ensure the pesto coasts the mushrooms and doesn’t stick to the pan. When you’re 1 minute away from the chicken cooking, add your cherry tomatoes to the pot and stir to combine with your pesto.
Once your chicken is cooked, slice it into 1cm think pieces and place in the pot with the pesto and veggies. Stir to ensure an even coat.
Place the pesto and veggie mix on top of your zoodles. Grate parmesan on top if you wish!
Cooking for more than one?
Simply multiple the recipe out, per the number of people you are catering for. Four people? 4 zucchini’s, 400g of chicken and so on and so forth.
How can I make it vegan?
Simply swap the protein for tempeh or tofu (or your preferred vegan protein) and opt for nutritional yeast instead of parmesan to top.
You could use any protein of your choice: pork, tofu, tempeh, salmon etc.
What are the benefits?
Zucchini’s are a great source of fibre and water, which can help relieve constipation, feed good bacteria and support with hydration. They are low in energy, are a valuable source of vitamin C and contain useful amounts of vitamin A, potassium and folate (B9).
Zucchini’s are also rich in flavonoid antioxidants such as zeaxanthin, carotenes, and lutein, which play a significant role in slowing down aging and preventing diseases with their free radical-zapping properties. Some studies have shown that the starchy components in squash may have antioxidant, anti-inflammatory, anti-diabetic, and insulin-regulating properties.
Cashews contain tryptophan, the amino acid that converts to serotonin in the body – the happy, feel good hormone!
Not to mention you’re getting around 2.5 serves of veg in with this bad boy! You’d be surprised at what a serve of veg really is.