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.
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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
Avocado Pesto
1 avocado
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
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