Submitted by: Isabel De Los Rios
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 2
Pesto chicken and broccoli served on a bed of zucchini noodles.
1/2 tsp. sea salt
black pepper to taste
1/2 c. chicken broth
2 med. zucchini
1/4 c. basil pesto
1 tsp. avocado oil
1/2 lbs. ground chicken
2 clove garlic
1/2 c. broccoli
Heat a large skillet over medium-high heat. Once skillet is warm, add avocado oil. Next, add ground chicken. Cook for 2 minutes on medium-low heat, breaking chicken apart as it browns. Add minced garlic and broccoli florets. Season with sea salt and pepper. Add chicken broth and cook for 5-7 minutes or until broccoli is tender and chicken is cooked through.
Add in the zucchini noodles and toss well to combine. Cook for 2-3 minutes or until zucchini is al dente. Remove from heat. Add pesto, and stir to combine evenly. Serve warm.
Want to make your own pesto to use in this recipe? Try Isabel's Basil Pesto.
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