| 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:
- 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
Directions:
- First make the basil pesto by adding all the ingredients to a food processor and blending until creamy.
- 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.
- 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.
- While the chicken is cooking, prepare the zucchini noodles by cutting them into thin ribbons using a mandolin.
- 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.
- Remove your chicken from the air fryer. Drizzle with honey.
- Serve the noodles in a bowl topped with the chicken, fresh basil and a sprinkle of hemp seeds.
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.