"Ingredients:
- 2 medium zucchinis
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast
Instructions:
1. Using a spiralizer, make zucchini noodles out of the zucchinis. Set aside.
2. In a food processor, combine avocado, basil, garlic, lemon juice, Parmesan cheese, salt, and pepper. Blend until smooth to make the avocado pesto.
3. Heat olive oil in a grill pan over medium heat. Season the chicken breast with salt and pepper, then grill for about 6-7 minutes per side, or until cooked through. Remove from heat and let rest for a few minutes before slicing.
4. In a large skillet, heat a bit of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, until slightly softened.
5. Add the avocado pesto to the skillet with the zucchini noodles and toss to coat the noodles evenly.
6. Serve the zucchini noodles with avocado pesto topped with sliced grilled chicken.
7. Enjoy your low-calorie and delicious meal!
Cooking time: 20 minutes
Nutrition information (per serving):
- Calories: 350
- Protein: 30g
- Carbohydrates: 12g
- Fat: 20g
- Fiber: 7g"
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