Pesto Zucchini “Spaghetti”

I found this recipe the other day on a blog called “mypantrychallenge” and gave it a try- it was so good!  It is approved by the Medifast Nutrition Support as a Lean & Green option.  I made it exactly as described and will defiitely make it again, and double the recipe to make it family sized to feed the kids.  My kids will eat almost anything with pesto on it!

Ingredients:

1-1/2 cups zucchini, julienned thinly (mandolin slicers are great for this)

generous pinch of salt

1 lb boneless, skinless chicken breasts

1/2 tsp Mrs Dash onion & herb seasoning

1-1/2 cups broccoli florets

2 tbsp basil pesto

2 tbsp fresh Parmesan cheese, for garnish

Directions:

1. Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.

2. Cook chicken on stovetop until cooked all the way through. Cut into bite-sized pieces. Set aside.

3. Return the pan to medium heat. Add the Mrs Dash and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and pesto, tossing to combine all ingredients. The mixture only needs to warm up, so 2-3 minutes of cooking should do it.

4. Serve with freshly grated Parmesan cheese.

Nutritional breakdown: Makes 2 servings, each serving is:

1 leaner protein

3 vegetable servings

2-1/4 condiments

1 healthy fat

 

 

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