Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken - Alix Barth Nutrition

Ingredients

• 2 bone-in, skin-on free range chicken breasts***
• 3 medium zucchini, spiralized into noodles using a spiralizer or peeler
• ¼ cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
• 2 cups loosely packed basil
• 1 cup loosely packed flat leaf parsley
• 1 medium avocado, pitted
• ¼ cup + 2 tbsp pine nuts, lightly toasted, divided
• 2 cloves garlic, peeled
• zest of 1 lemon, juice of ½ lemon
• 1 tbsp extra virgin olive oil
• sea salt and black pepper, to taste
• approx. ¼ - 1/3 cup filtered water
• Optional: 1 tsp crushed red pepper flakes