Sometimes all a girl needs is a little “Italian” in her life. I haven’t made Zoodles in a while and wanted to change it up a little bit. I’m a big cilantro girl but I shop at a fresh produce Peruvian Market and you could smell the fresh basil when you opened the door, I couldn’t resist. Basil is good for making pesto’s, putting in sauces but it’s also amazing to just dice up as is and mix in with your food. If you’re craving some yummy Italian, try this out! (and the best part is it takes 15 mins.)
Ingredients (serving size 1):
- 1 Grilled Chicken
- 1 Large Zucchini (find the biggest one you can and if you can’t, get a bunch of little ones).
- 2 Cloves Garlic
- 1/2 Cup Dice Cherry Tomatoes
- Handful of Fresh Basil
- 1 Tablespoon Olive Oil
- 1 Tablespoon Avocado Oil
- Seasonings for Chicken: Salt, Pepper, Garlic Powder
Turn your grill on and season your chicken with salt, pepper and garlic powder. If you don’t have a grill, stove top is OK too! Place the chicken on the grill and cook about 5 minutes on each side. Or until charcoal brown.
While the chicken is grilled, slice your zoodles with a julienne peeler (you can use a regular peeper too but I highly recommend investing the $5 on the julienne peeler). Place in a boil and set aside.
In a medium sauce pan, heat the pan on the stove and add the olive oil. Add the garlic and cook for a few minutes until the garlic begins to brown. Place the tomatoes in with the garlic and let cook for about 3-5 minutes. You don’t want to over cook this so the tomatoes don’t become too mushy, so be careful and watch this.
Once the olive oil, garlic and tomatoes are cooked, mix the zoodles and cook for about 3 minutes. You don’t want the zoodles to overcook and become soft – you want them to stay ‘al dente’.
When the chicken is done cut into square pieces. Remove the zoodles, tomatoes and garlic from the heat and mix the chicken together.
Dice the basil into little pieces and sprinkle on top and mix together.
Season with salt/pepper if desired and enjoy! 🙂