Zoodles with Avo Pesto & Slow Cooked Chicken & Tomatoes
Servings Prep Time
2 20
Cook Time
45
Servings Prep Time
2 20
Cook Time
45
Ingredients
  • 3-4 Organic ZucchinisSpiralized
  • 1 Ripe Avo
  • 2 Garlic Cloves
  • 1Bunch Basil
  • 3 Organic Chicken thighsdiced into large cubes
  • 8 Small Vine Ripened TomatoesCut in half (If using cherry toms, leave them whole)
  • 1 Organic Nitrate Free Bacon RasherDiced into small squares
  • 2Tbsp Chicken Bone Broth
  • 1 Lemon – juiced
  • Salt & Pepper to taste
  • 2Tbsp Olive or Coconut oil
Instructions
  1. Preheat Oven to 180’C
  2. Place diced chicken in a baking dish with a small amount of oil and mix so that oil covers chicken. Place lid on/cover and put in oven for 30-40 mins -until tender.
  3. Add tomatoes to a lined baking tray and drizzle with oil of choice. Season with salt and pepper and place in oven for approx 30 mins.
  4. Place avocado, basil, garlic and lemon juice and a pinch of salt and pepper in to food processor and blitz until smooth.
  5. Fry up bacon pieces until crispy and set aside.
  6. Put chicken bone broth in a large saucepan on medium heat and add in zoodles. Stir until zoodles are slighty tender, but not sloppy.
  7. Add all ingredients in to the saucepan and stir until warmed through.
  8. Serve into bowls and enjoy!