| OWL Venice

Pesto Zoodles with Crispy Air Fried Chicken

Total Time: 30 minutes | Servings: 5

Fresh basil & pine nut pesto with zoodles and chicken crusted with almond flour

Ingredients - basil, hemp seeds, chicken, zoodles, eggs, lemon, and organic chicken bone broth elixir


  • 3 chicken breasts (cut into cubes)
  • 1 egg
  • 1 ½ cup almond flour
  • 2 tbsp olive oil
  • 6 zucchinis (cut into ribbons)
  • 3 tbsp honey (optional)
  • ½ cup chicken bone broth
  • Sea salt and freshly ground pepper
  • Toppings: fresh basil + hemp seeds

Basil Pesto:

  • 2 cups fresh basil leaves
  • 1 cup pine nuts
  • ⅓ cup olive oil
  • 1 lemon *juiced*
  • Sea salt and freshly ground pepper


  1. First make the basil pesto by adding all the ingredients to a food processor and blending until creamy.
  2. To a large bowl add the cut chicken with one whisked egg. Mix until all chicken is coated. Add in the almond flour and season with salt and pepper.
  3. Add the chicken to the airfryer tray or pan and drizzle with 2 tbsp of olive oil. Air fry at 350℉ for ten minutes or until the chicken is crispy.
  4. While the chicken is cooking, prepare the zucchini noodles by cutting them into thin ribbons using a mandolin.
  5. Heat up a large pan and add all of the pesto. Pour in the bone broth and simmer together with the pesto sauce. Then add in your zucchini noodles. Cook for 5-6 minutes.
  6. Remove your chicken from the air fryer. Drizzle with honey.
  7. Serve the noodles in a bowl topped with the chicken, fresh basil and a sprinkle of hemp seeds. 

Process of making Pesto Zoodles with Crispy Air Fried Chicken

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.