Ingredients
Units
Scale
- 4 medium zucchinis
- 2 boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Using a spiralizer, turn the zucchinis into noodles and set aside.
- Season the chicken breasts with salt and pepper, then grill for 6-8 minutes on each side or until cooked through. Set aside to rest.
- In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until well combined.
- Slowly drizzle in the olive oil while the processor is running until a smooth pesto forms.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes until slightly softened.
- Stir in the pesto sauce and cook for an additional 2 minutes until heated through.
- Slice the grilled chicken and serve on top of the zucchini noodles.
Notes
- To make this recipe even more Lyme disease-friendly, ensure that all ingredients are organic and free from pesticides.
- Feel free to customize the pesto by adding a squeeze of lemon juice or some red pepper flakes for an extra kick.
- If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini instead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling and Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg