Grilled Chicken with Summer Squash Noodles and Pistachio Pesto

Pine nuts are generally the traditional nut to make pesto- but you'll be pleasantly surprised how luxurious and savory the pesto becomes when you swap them with toasted pistachios!

Serves 2

Ingredients:

For the Pistachio Pesto: (this recipe makes double the amount of what you'll use)

• 1/2 cup raw pistachios, toasted

• 2 cloves of garlic

• 1/4 cup parmesan cheese

• 1/2 cup avocado oil (or olive oil)

• 3 cups basil leaves

• 1/2 tsp. sea salt

• 1/8 tsp. pepper

• 2 Tbsp. red wine vinegar

For the "noodles":

• 2 summer squashes (or zucchini squashes)- spiralized

• Salt/Pepper to taste

• 2 Tbsp. avocado oil (or olive oil)

For the chicken:

• 2 chicken boneless breasts

• Mediterranean seasoning (or seasoning of choice)

For the tomatoes:

• 1 cup cherry tomatoes

• 1 Tbsp. avocado oil (or olive oil)

• Pinch sea salt

1. Preheat oven to 350.

2. Toss whole cherry tomatoes with olive oil and pinch of salt in a small baking dish.

3. Roast for 30 minutes, or until they start to pop.

4. Prepare the pesto. Combine all ingredients in a food processor or high powered blender. Set aside.

5. Start sauteing the squash noodles in a frying pan with oil, salt and pepper on medium low heat. Let them cook about 5 minutes, stirring occasionally.

6. Meanwhile, grill the chicken.

7. Add half of the pesto recipe to the noodles. Stir combine and continue cooking to thicken.

8. Top noodles with sliced chicken and cherry tomatoes.

9. Sprinkle with parmesan cheese and more basil if desired.

10. Enjoy immediately!