The zoodles also take about 10 minutes to make from start to finish and they are a great way to add those veggies into your meals. I always try to incorporate my daughter into helping me cook. I have found that she likes to use my spices and help out seasoning our meals. Any way to include your children in dinner making puts a positive spin on dinner eating.
The homemade pesto is also super refreshing eaten with the zoodles and tomatoes. Of course I had to find a way to throw some cheese in there too 😉 I added some reduced fat shredded mozz to this mix and it was the perfect touch!
Ingredients for this dish
- ½ cup panko bread crumbs
- 1 pound of chicken sliced in strips
- 1 egg, whisked
- kosher salt (for seasoning chicken and zoodles to your desire)
- ground black pepper (for seasoning chicken and zoodles to your desire)
- ¹⁄4 cup grated parmesan
- 1 tsp. garlic powder
- 1 tsp. adobo seasoning
- 3 zucchinis
- 1 tbsp. avocado oil
- 1 tbsp. minced garlic
- 2 cups cherry tomatoes, sliced
- 2 cups fresh packed basil
- ¹⁄4 cup pine nuts
- whole garlic clove
- 1 tsp. lemon zest
- ½ cup avocado oil (or can add more depending on the consistency you like for your homemade pesto)
- ¹⁄3 cup shredded parmesan cheese
Directions for this meal
For the homemade pesto
- In a blender combine basil, pine nuts, ½ tsp. salt, ¼ tsp. pepper, clove of garlic, 1 tsp. lemon zest, ½ cup olive oil (can add more for your desire of consistency), and ⅓ cup shredded parm cheese. Add more oil if you want it more
For the zoodles
Using a veggie peeler, slice zucchini sticks into strips. I actually have a veggie spiralizer so I just use that.
For the panko chicken
- Follow this link for the perfect piece of panko chicken. https://www.jillianshealthfuleats.com/the-perfect-chicken-cutlet-salad/
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