Sun-Dried Pesto Zoodles

May 15, 2018

Only have 10 minutes? No problem! 




• chicken breast (4oz)

• spiralized zuchhini (1 cup)

• Himalayan pink salt & black pepper

• coconut oil (1 tbsp)

• sun-dried tomato pesto (1 tbsp - check the food labels to make sure you’re getting only whole food ingredients) 



  1. Heat the coconut oil over medium heat, cut chicken into strips and season with salt & pepper.
  2. Cook the chicken for about 8 minutes, stirring occasionally until cooked through. 
  3. Once cooked, simply add in your zoodles and pesto. Stir well to combine ingredients.
  4. Serve with Parmesan cheese (optional) and enjoy! 






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