Paleo Pesto Chicken Zoodles

That's right, zoodles: zucchini noodles. A low- carb alternative for pasta, that doesnt leave you feeling like you just ate an entire house of bricks.


2 medium zucchinis (made into noodles using a spiraliser or a spaghetti peeler)

A little bit of water

1 cup of fresh basil leaves

2 cloves of garlic

1 freshly squeeze lemon

Salt to taste

1/3 cup pine nuts

500g Chicken tenderloins

garlic salt

Seasoned salt to taste.


1/ Preheat oven to 250c.

2/ To cook chicken tenders: Place chicken on an oven tray with a large piece of foil. Season well or marniade the day before. Create a pocket folding all the sides to the centre. Cook for 20 min.

3/ To make zuchini pasta, simple add to a frypan, with a little bit of water (probably about 2 tbsp. Gently stir while it cooks for 10 min on medium high to ensure it cooks evenly. Don't let it overcook! It should be perfectly cooked like real pasta :) Once it's cooled down for 5 min put it in a sift and let it drain the water for about 10 min.

4/ To make Paleo Pesto: add basil leaves, freshly crushed garlic, lemon juice, pine nuts and salt (soz forgot to mention it in the video... x) Blend using a small food processor or just do it in a mortar and pestle. If you dont have either, just use a good old chopping board and a large knife and chop for yo life son.

5/ To serve: add pesto to zucchini pasta and mix gently until it's mixed in well. Put roughly chopped chicken on top and garnish with fresh basil leaves, It's done! YUM!

Any questions, or if I've left something out, feel free to ask!

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Nick Makrides

Nick Makrides is an Australian pastry chef, and host of youtube channel / food project: The Scran Line


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