This light, filling and fresh zoodle dish is like a cold version of your childhood fave…mac and cheese! Only quite a bit healthier with lots of healthy fats and minus the refined carbs. This recipe calls for leftover roast chicken so either make sure you cook a roast chicken sometime this week to use, or roast some chicken thighs and then shred it. Tag me in your creations on Instagram using @monicayateshealth and #MYhealth Yes, this recipe calls for the zucchini to stay raw because the acid from the lemon juice starts to break it down. Additionally, zucchini isn’t a brassica vegetable and I don’t find it hard to break down and it will not put strain on your thyroid like other vegetables. However if you suffer from digestive issues and need to cook your vegetables, then cook the zoodles for 1 minute in the micro or 1-2 mins in a pan with coconut oil and then toss through the sauce and chicken.
2 large zucchinis, or 4 medium zucchinis, spiralised on the smallest blade about 2 cups of leftover roasted chicken, shredded or a large handful of it
large handful of basil leaves
1/2 lemon, juiced
1/3 cup water
1 garlic clove (or more if you like it really garlicky)
salt and pepper to taste
- Place everything for the pesto in a small blender and blend until smooth and creamy. Add salt and pepper to taste if you haven’t already. Set aside.
- In a large bowl, place the spiralised zucchini, chicken and avocado sauce and toss with 2 forks until the sauce is evenly coated over all of the zoodles
- Serve half on each plate and top with some fresh basil leaves and cracked salt and pepper