Courgette noodles with Italian chicken, kale, broccoli & macadamia pesto

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Courgette noodles with a kale, broccoli and macadamia pesto, courgette noodles, courgetti, courgette noodles with kale broccoli and macadamia pesto

There’s nothing quite like a wholesome dip to make the simplest of ingredients sing. If only! These courgette noodles with a kale, broccoli and macadamia pesto would be belting out Simply the Best!

Made from a base of just 3 simple ingredients it’s nutritionally pimped up pesto. The kale and broccoli will help with your greens quota for the day whilst the nutritional yeast and macadamia nuts give it that creamy, cheese like taste without having to add dairy, making it suitable for those of you who are lactose intolerant or suffer from an autoimmune disease.

I added chicken for extra protein but you could easily leave out for vegan noodles instead. I made a huge pot thinking I’d have leftovers for lunch tomorrow, but no, demolished the lot right off the starting blocks! And then washed it down with a nut butter shake… sometimes I think my legs are hollow! Oh so good. Give it a try and let me know what you think.

Courgette noodles with kale, broccoli and macadamia pesto

Serves 2

Ingredients

  • 2 large courgettes
  • 1 teaspoon coconut oil or chosen fat
chicken
  • 2 chicken breasts, cut into chunks
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon dired oregano
  • 1 tablespoon bruschetta seasoning (mix of dried oregano, tomato, garlic and onion)
  • Sea salt
  • Course black pepper
Brocoli crisps
  • 1/2 head of broccoli
  • 1 tablespoon sesame oil
  • pinch of salt
  • 1 tablespoon coconut aminos (optional)
Kale, broccoli and macadamia pesto
  • 60g kale, stalks removes
  • 40g broccoli, stalks removed
  • 50g macadamia nuts
  • 2 tablespoons extra virgin olive oil
  • 8 tablespoons of chicken stock
  • 1 garlic clove
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • Sea salt
  • Course black pepper

Method

Preheat the oven to 180C. (Fan assisted)

Using a spiralizer, make the courgette noodles. Add a pinch of salt and place to one side.

Heat the olive oil with the water over a medium-high heat. Toss the chicken in a bowl with the seasonings. Add to the pan and cook for about 8 – 10 minutes until cooked through and golden brown.

Meanwhile, make the pesto by blitzing all the dip ingredients together in a high speed food processor. I use a Magimix and would thoroughly recommend it if you do spend a lot time cooking at home cooking . Season to taste.

Shred half a head of broccoli using a mandolin into thin crisps. Place on a baking tray and season with a pinch of salt, sesame oil and coconut aminos. Roast in the oven for 10 minutes until slightly crispy.

Heat the noodles in your chosen fat (I used Lucy Bee coconut oil in this instance) and stir fry for about 1-2 minutes. They should be el dente. Add the chicken and pesto and mix well. Decorate with torn basil leaves and some crispy broccoli crisps to serve.

 

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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