Zucchini Noodles with Creamy Avocado Pesto and Chicken

INGREDIENTS:

• 1 lb. boneless chicken breasts, thinly sliced

• 1 tsp. lemon pepper seasoning

• 1/2 tsp garlic salt

• 1 tsp. pepper

• 2 large zucchini, spiralized

• 1 Tbsp olive oil

For the Sauce:

• 2 ripe avocados

• 1 cup fresh basil leaves

• 3 cloves garlic

• ¼ cup pine nuts

• 2 Tbsp lemon juice

• ½ tsp. sea salt

• ¼ cup olive oil

• Cracked black pepper, to taste

DIRECTIONS:

1. Pre-heat oven to 450 degrees.

2. Season chicken breasts with lemon pepper, garlic salt and pepper. Bake for 20-25 minutes.

3. Spiralize your zucchini and set aside on paper towels. Blot dry any excess water.

4. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

5. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

6. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, top with chicken, serve and enjoy!