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Xyngular Corporate

Zucchini Noodles with Kale Pesto & Chicken Breast

Xyngular Zucchini_2


  • 2 cups packed torn kale leaves, stems removed, loosely packed
  • 1 cup packed fresh basil leaves, loosely packed
  • 2 garlic cloves, chopped
  • 1/4 cup toasted pumpkin seeds
  • 1 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil plus extra for sauteing zucchini
  • Splash of white wine vinegar or squeeze of lemon juice, to taste
  • 4 large zucchini, spiralized or peeled into thin strips
  • 4 cooked chicken breasts, sliced


  • In a food processor, combine kale, basil, garlic, pumpkin seeds and salt. 
  • Pulse until finely chopped. With motor running, drizzle in olive oil, and process until smooth but still a bit chunky.
  • Heat skillet with enough oil to thinly coat over medium heat. 
  • Add zucchini and pesto and saute 1 to 2 minutes, until just warmed through and zucchini is still crisp.
  • Transfer to serving bowl. 
  • Top with sliced chicken. 
  • Serve.

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