Arugula Pesto with Zucchini Noodles and Chicken
Fresh zucchini noodles tossed with pesto, chicken, and toasted nuts.
Ingredients
2 cooked chicken breasts (about 10 oz), sliced
2 medium zucchini, spiralized into noodles
1½ cups fresh arugula
¼ cup grated Parmesan cheese
¼ cup pine nuts or walnuts, toasted
1 clove garlic
¼ cup extra virgin olive oil (for blending pesto)
1 Tbsp butter or beef tallow (for cooking)
½ tsp coarse sea salt
½ tsp cracked black pepper
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients
Protein: 90g
Fat: 110g
Carbs: 16g
Preparation
To make the pesto: In a food processor, combine arugula (1½ cups), Parmesan cheese (¼ cup), toasted pine nuts or walnuts (¼ cup), garlic (1 clove), and olive oil (¼ cup). Blend until smooth, scraping down the sides as needed. Set aside.
Heat butter or tallow (1 Tbsp) in a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until just tender but still firm. Season with salt (½ tsp) and pepper (½ tsp).
Add sliced cooked chicken to the skillet just to warm through, about 2 minutes.
Remove from heat and toss the zucchini noodles and chicken with the arugula pesto until evenly coated.
Serve immediately, drizzled with extra virgin olive oil (1 Tbsp total, divided) for finishing.
db c&j (25#s)
rest :30 after dropping bells
reps: 15-15-15-10-10-10
time: 6:15