Avocado with breast and pesto

Follow the simple instructions to make Avocado Breast Pesto. Keep this delicious healthy recipe handy at all times.

2 zucchini, grated into “noodles” (even better, make spirals on a special grater);
1 large tomato, diced;
2 large handfuls of mushrooms (about 10-15), chopped
2 chicken breasts, cut into large cubes;
grated garlic.

1/2 cup walnuts;
1/2 avocado;
2 cloves of garlic;
1/2 olive oil;
1 st. l. fresh lemon juice;
2 cups fresh basil;
black pepper, sea salt.Avocado with breast and pesto

pine nuts, lightly toasted;
chopped fresh basil;
chili flakes.

Cooking method
Preheat oven to 190 degrees Celsius.
Fry tomatoes and mushrooms with grated garlic for 15 minutes, salt and pepper to taste.
Boil the chicken pieces in a saucepan in olive oil over medium heat, then lightly fry until lightly browned.
Let’s start with the zucchini and pesto while the tomatoes and chicken cook. To make pesto, combine all the sauce ingredients (see pesto sauce in section 2) in a food processor or high-powered blender. Mix until you reach the desired consistency. Add more olive oil if necessary.
Heat another pan with a little olive oil and add the zucchini spirals. Cook for about 5 minutes.
Add the previously cooked tomatoes with mushrooms and chicken to the pan, season it all with pesto sauce.
Place dish in a clean bowl, add an extra dollop of pesto on top, toasted pine nuts, fresh basil, grated cheese and chili flakes (optional if you want it hot).
Enjoy a delicious, healthy and warm salad.


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