This is a light refreshing meal for summer nights when it’s too hot to eat heavy or want to mess with makin the house too hot.
Zoodles with Basil Lime Pesto
1-2 medium zucchini
3-4 boneless skinless chicken thighs
1/2 c. basil
2-3 glugs oil (I used avocado)
2 tsp. honey
Big pinch red pepper flakes
2 cloves garlic
Kosher salt & black pepper
First, make your zoodles however you make them – I have a gadget that allows me to shred zucchini like I’m sharpening a pencil. Salt the zoodles, toss, and set in a colander to drain.
On to the chicken. Cut into bite-sized pieces, salt and pepper liberally, and place in a large skillet (along with a Tablespoon or two of fat) over medium-high heat. Sautee until browned and cooked through.
While the zoodles are resting and chicken is working, make the pesto. Add to the bowl of a food processor: juice & zest of the lime, a big hand full (about 1/2 cup) of basil, the garlic, red pepper flakes, a couple big pinches salt, a few cracks black pepper, the honey, and a couple good glugs of oil. Process until pesto, adding more oil if necessary. Taste and adjust seasoning as needed.
To serve, toss the zoodles with the chicken and pesto.
Serves 2 for dinner