Healthy Zucchini Spaghetti with Avocado Basil Pesto
Light & Healthy! Zucchini Spaghetti with Avocado Basil Pesto for a Diet
Tired of the same old diet meals? I decided to try something new and exciting! This recipe is inspired by a brunch dish I encountered at a restaurant in Hong Kong. It uses minimal to no salt (to prevent bloating) and features only healthy, diet-friendly ingredients. I’ve included chicken breast as it’s what I fancied that day, but it would also pair wonderfully with other meats. It looks impressive, but it’s surprisingly simple to make!
Noodles- 2-3 zucchinis (medium-sized, suitable for making noodle strands)
Protein- 1-2 chicken breasts (adjust to your preference)
Garnish- Approx. 12 cherry tomatoes (for color and freshness)
Avocado Basil Pesto- 1 ripe avocado
- Fresh basil leaves (under 30g, adjust based on desired intensity)
- 85ml water
- A small handful of nuts (pine nuts or cashews)
- 2 tsp lemon juice
- 1-2 chicken breasts (adjust to your preference)
Garnish- Approx. 12 cherry tomatoes (for color and freshness)
Avocado Basil Pesto- 1 ripe avocado
- Fresh basil leaves (under 30g, adjust based on desired intensity)
- 85ml water
- A small handful of nuts (pine nuts or cashews)
- 2 tsp lemon juice
- 1 ripe avocado
- Fresh basil leaves (under 30g, adjust based on desired intensity)
- 85ml water
- A small handful of nuts (pine nuts or cashews)
- 2 tsp lemon juice
Cooking Instructions
Step 1
Butterfly the chicken breasts by slicing them horizontally almost all the way through and opening them up like a book. Lightly score the inside with a knife, then season with salt and pepper. Set aside.
Step 2
You can create zucchini noodles in two ways. Using a standard vegetable peeler: Make two shallow lengthwise cuts into the zucchini. This helps guide the peeler and keeps the noodles intact.
Step 3
Then, using the vegetable peeler, peel the zucchini lengthwise to create thick noodle strands. This method yields a heartier noodle.
Step 4
If you have a julienne peeler: Simply peel the zucchini lengthwise in long, thin strands. This creates finer noodles.
Step 5
Make the Avocado Pesto: Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Add all the avocado flesh to a blender or food processor. Add about 4 tsp of nuts to start.
Step 6
Add the basil leaves, lemon juice, and 85ml of water to the blender.
Step 7
Blend until smooth. Taste and adjust seasonings as needed. I added a tiny pinch of salt. Personally, I don’t love an overpowering basil flavor, so I used less basil and added more lemon juice for brightness. Feel free to adjust the basil and lemon to your liking.
Step 8
Heat a skillet over medium heat with a little oil. Sauté minced garlic if using, then add the chicken breasts and cook over medium heat until golden brown and cooked through. Adjust heat as needed to prevent burning.
Step 9
Once the chicken is cooked, remove it from the pan and set aside. Add a little more oil to the pan if needed. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the zucchini noodles to the pan and quickly sauté them ‘al dente’ (tender but still with a slight bite). Avoid overcooking them.
Step 10
To serve, place a generous amount of pesto in a bowl. Add the sautéed zucchini noodles and gently toss to coat them evenly with the pesto. Transfer to a serving plate. Enjoy your delicious, restaurant-style brunch at home! Eat well and stay healthy!
