Zoodles with chicken meatballs and glowing greens
These zoodles are the perfect spring dish. Not only are they SUPER vibrant and screaming 'healthy!!!!' but also super yummy! The best bit is that you can make the meatballs and freeze them (or make them a couple days prior) So that all you have to do it heat them up, whip up the pesto and zoodles (which takes under 5 minutes) and you're good to go! That makes for an easy, fast and nutritious weeknight dinner. The meatballs are perfect for leftovers in a salad the next day and well pesto is just good with everything!
- 400 g Chicken mince
- 1 brown onion
- 1 cup basil and parsley finely chopped
- 4 cups mix of chopped broccoli stalks, basil stalks and basil leaves
- 5 cloves garlic
- 1/2 lemon, juiced
- 1/2 cup pepitas
- 1/2 cup olive oil
- Combine all the ingredients together (chicken, brown onion, basil and parsley) using your hands and once combined shape the mince into little meatballs and place on a plate ready for cooking!
- Heat some coconut oil in a fry pan on medium heat and then add your meatballs. Slowly cook, turning carefully so they don’t break. If you're not too sure that they're fully cooked, once browned on the outside, pop them in the oven for a bit!
- Blend all the ingredients (mix of broccoli stalks etc, garlic, lemon juice, olive oil, pepitas) in a food processor and blend until all combined. If you want your pesto runnier (I like it chunky for a bit of a change), add more oil.
- Once both the pesto and chicken balls are cooked, you can fry up your zoodles in a pan over high heat with a bit of coconut oil so the noodles don’t stick. These take about 2 minutes, and make sure you stand there and toss the zoodles with some tongs the whole time so the bottom zoodles don't overcook and become a soggy mess.
- Once you're zoodles are cooked to you're liking (or raw if that’s how you like them!), stir in a bit dollop of pesto and add a few meatballs on top. Season with salt and pepper and a sprinkle of fresh basil leaves. For a bit of a cheesy flavour, add some nutritional yeast to your bowl of zoodles.