Zucchini Noodles with Avocado Pesto and Grilled Chicken

This vibrant dish combines spiralized zucchini noodles with a creamy avocado pesto, topped with perfectly grilled chicken. The freshness of the zucchini and the rich, nutty flavor of the avocado create a delightful balance, while the grilled chicken adds a satisfying protein element. This recipe is not only delicious but also adheres to anti-candida diet guidelines, making it a healthy and appealing choice.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning

Instructions:

1. Preheat the grill to medium-high heat.
2. In a blender or food processor, combine the avocado, basil, lemon juice, garlic, and olive oil. Blend until smooth and creamy, adding salt and pepper to taste.
3. Season the chicken breasts with Italian seasoning, salt, and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
4. While the chicken is grilling, sauté the spiralized zucchini in a non-stick pan over medium heat for about 2-3 minutes until slightly softened.
5. Slice the grilled chicken into strips.
6. To serve, place the zucchini noodles on a plate, top with avocado pesto, and add the grilled chicken strips on top. Drizzle with a little extra olive oil if desired.