Blueberry Honey Lime Chicken with Avocado Pesto Cucumber Noodles
This blueberry honey lime chicken is served over creamy avocado pesto cucumber noodles! It’s a healthy, gluten free and paleo friendly spring dinner that everyone will love!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2People
Calories 320kcal
Author FoodFaithFitness
Ingredients
For the chicken:
2TbspFresh lime juice
2 1/2tspHoney
2tspJalapeno Tabasco sauce
Salt and pepper
8OzChicken breast
For the salsa:
3/4CupFresh blueberries,halved
2TbspJalapeno,minced (seeds removed)
4tspRed onion,minced
1TbspFresh basil,thinly sliced
2tspFresh lime juice
For the pesto:
1/4CupAvocado, mashed(65g or one small avocado)
1tspFresh garlic, minced
1/4tspSalt
Squeeze of fresh lime juice
1CupFresh basil,tightly packed
1TbspExtra virgin olive oil
1Large cucumber,spiralized with blade B
Instructions
In a medium bowl, whisk together the lime juice, honey, Tabasco sauce and a pinch of salt and pepper. Add the chicken breast and cover and refrigerate for at least 2 hours, up to overnight.
Once marinated, heat your oven to 350 degrees. Bake the chicken until no longer pink inside, about 25-30 minutes.
Combine all the salsa ingredients in a small bowl and season with a pinch of salt and pepper. Set aside.
In a SMALL food processor (mine is 3 cups) blend together the avocado, garlic, salt, a pinch of pepper and a squeeze of lime juice until smooth and creamy. Add in the basil and use the "chop" setting until broken down. Then, puree until well mixed, stopping to scrape down the sides as necessary.
With the food processor running, stream in the olive oil until well combined.
Place the cucumber noodles into a large bowl and add in the avocado pesto. Toss to evenly coat the noodles (you may need to cut them up!)
Divide the noodles between two plates, followed by the chicken and the blueberry salsa.