Pesto Zucchini Noodles w Roasted Tomatoes, Lemon & Feta

Today is day 10 of the 21 day purification program, and it’s time to add in our small amounts of animal protein. If you aren’t familiar with this program, it’s super clean eating with the removal of any potentially inflammatory foods (whether otherwise healthy or not). There is a very specific reason for this as we really hone in on phase 1, 2, & 3 detoxification pathways. It also includes supplementation to support the liver and other organs involved in these processes. 

This recipe contains a small amount of chicken, but you can use less or of course omit altogether. As Dr Mark Hyman always says, “Think of meat as medicine”. Use less, but make sure it’s clean (meaning free of hormones, pesticides, and fed the proper diet). For meat and poultry, we use our local farmer’s market, Thrive market or sustainable brands like Belcampo, Butcherbox, or Crowd Cow. 

Pesto Zucchini Noodles w Tomatoes, Lemon, & Feta

Pesto 

1 med/large bunch basil (1.25 oz)

1/2 cup extra virgin olive oil

freshly squeezed juice of 1/2 Lemon 

2-3 cloves crushed garlic

⅓ cup Pine nuts 

1/4 cup Parmesan cheese ( nutritional yeast dairy free option)

1/2 tsp sea salt 

sweet, local cherry tomatoes are ideal for this recipe

3 medium zucchini peeled to look like noodles.

4-5 cups organic cherry tomatoes, halved

3 Tbsp avocado oil (for cooking tomatoes & chicken)

1-2 chicken breast (depending on size and how much meat you like)

Sea salt & pepper to taste 

2-3 medium zucchini peeled and shaved in long strips with peeler 

1/2 cup chopped olives

1/4 cup crumbled feta cheese (optional)

1 tsp freshly grated organic lemon zest

Pesto Zucchini Noodles w Tomatoes, Lemon & Feta

Other optional ingredients (½ cup artichokes from jar, chopped roasted peppers, few handfuls spinach or other greens)

First, roast the tomatoes. Preheat oven to 400. Place cherry tomatoes onto cookie sheet lined with non-bleached parchment paper or silicone pads. Drizzle w 2 Tbsp avocado oil. Bake for about 30 min. Set aside to cool. 

While tomatoes are in the oven, prepare the pesto: Add ingredients in order listed to food processor (or blender) and pulse until smooth. Set aside. 

Next, prepare chicken. Heat frying pan w 1 Tbp avocado oil, and cook chicken 5-7 min (turning once) until just done. Remove chicken and place on the plate to cool. In the same frying pan, heat the remaining tbsp avocado oil and add zucchini. Cook about 5 min or until it gets a bit softer and more translucent. When chicken is cool enough to handle, transfer to a cutting board and cut into ½-1 inch pieces. Add chicken back to pan along with olives, cherry tomatoes, olives, feta, (and anything else you’re adding). Drizzle in the pesto to your desired amount (you may have some left over) and toss all ingredients in pan on low heat to warm one last time. Sprinkle with lemon zest. Serve immediately.

Enjoy!

Now take a peek at these other purification-friendly main-courses & shakes!

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