July 15, 2020

Serves 3

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  • 3 medium zucchini 
  • ½ tsp salt
  • ½ large avocado
  • 1 cup fresh basil leaves 
  • ¼ cup walnuts  
  • 2 cloves garlic, peeled 
  • ½ large lemon 
  • ¼ cup grated parmesan 
  • 1 Tbsp olive oil
  • 2 chicken thighs, sliced
  • 5-6 leaves fresh basil, to garnish 
  • Salt and pepper to taste


  1. Slice the zucchini into ribbons with a vegetable peeler or mandolin slicer, eliminating the seeds. Place the ribbons in a colander and toss with salt. Let stand while preparing the avocado pesto.
  2. Place the avocado, basil, walnuts, garlic, lemon, and parmesan into the food processor and blend until the sauce is smooth. Add water to thin the sauce as needed.
  3. Grease a skillet with 1 Tbsp olive oil and bring to medium heat. Add the chicken and sauté until cooked through.
  4. Add the zucchini ribbons for 3-5 minutes or until they are just beginning to soften. Remove from heat.
  5. Spoon pesto onto zucchini ribbons and gently toss to coat. To serve, garnish with fresh basil and grated parmesan.
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