I knew once we finished the Whole30 that many of the things I learned would stick with me. Now I know what foods make me more bloated, I have an awareness for how much unnecessary sugar is in random things, and that in order to feel my best I should eat Whole30 meals a majority of the time. Weekends are a bit more of our “cheat” days and we try to be really, really good during the week.
If you know me, you know I love pasta. Who doesn’t?! If that pasta involves pesto…double sold! So I knew that I needed to recreate a favorite comfort dish of ours (chicken pesto pasta) into a Whole30 meal. Enter: Avocado Pesto!!! Game.Changer. And then: ZOODLES. Seriously y’all, it is so satisfying and so, so, so, good.
For this one, I’ll break down the recipes into three easy steps. Zoodles, avocado pesto, and then the grilled chicken marinade. We typically grill multiple chicken breasts at one time so we can have them throughout the week for meals. There is always leftover pesto to enjoy throughout the week too! If you’re making zoodles, I would suggest making just the amount you need because they don’t keep well in the fridge and tend to get soggy. Okay, here we go.
- 2 zucchinis
- 2 tablespoons of salt (set aside)
- Paper towels and a colander
Prep your colander by putting two thick paper towels in it. This is where you will place the zoodles once spiralized – the paper towels will absorb excess water. Spiralize zucchinis (this is the spiralizer I use, it’s so easy), set in paper towel lined colander, and sprinkle with salt (helps draw out the water and flavors the zoodles). Once you are ready to cook, spray a pan with coconut oil and sauté until warm (5-7 minutes) – add in avocado pesto and combine. Serve immediately.
Avocado Pesto (recipe via eat yourself skinny):
- 2 ripe avocados
- 1 cup of fresh basil leaves
- 3 cloves of garlic
- 1/4 cup of pine nuts
- 2 tbsp of lemon juice
- 1/2 tsp of sea salt
- 3 tbsp of olive oil (set aside)
- black pepper as needed
Using a food processor (I have one similar to this one – mine’s white and older -and I also use it to make these healthy oatmeal banana pancakes for Evie) add in avocados, basil leaves, garlic, pine nuts, lemon juice, sea salt, and a pinch of black pepper. Blend until combined and drizzle in olive oil while the food processor is still turned on. Add more olive oil until desired consistency, you want some thickness for that creamier texture. Add black pepper if needed. To store, put in a mason jar with a layer of plastic wrap (touching the pesto) to keep from browning. Best to eat within a couple of days.
Grilled Chicken Marinade:
- 2 pounds of chicken breast (seasoned with salt and pepper)
- 1/2 cup of olive oil
- 1/3 cup of balsamic vinegar
- 1/4 cup of dijon mustard (to be whole30 make sure there is NO added sugar)
- 1 tbsp each of garlic powder and onion powder
- 1/2 teaspoon of salt and pepper
I throw the chicken in a durable plastic bag and then pour the ingredients into the bag and shake it up to coat the chicken and stick it in the fridge. Voila! That easy. It’s best to let it marinade for about 4 hours (or overnight) if possible! We seriously make this chicken all of the time, it’s so good!
If y’all try this, I would love to hear how you liked it! It’s always a treat when we have this meal…feels extra special for some reason!! Feel free to pin the below image to save this recipe for later use!
As I always say, please let me know any other favorite Whole30 meals you can’t live without!