Ingredients
For The Chicken:
- 2 tablespoons fresh lime juice
- 2 1/2 teaspoons honey
- 2 teaspoons jalapeño Tabasco sauce
- Salt and pepper
- 8 ounces boneless skinless chicken breast
For The Salsa:
- 3/4 cup fresh blueberries, halved
- 2 tablespoons minced jalapeño, seeds removed
- 4 teaspoons minced red onion
- 1 tablespoon thinly sliced fresh basil
- 2 teaspoons fresh lime juice
- Salt and pepper
For The Pesto:
- 1/4 cup mashed avocado (65 grams)
- 1 teaspoon minced fresh garlic
- 1/4 teaspoon salt
- Squeeze of fresh lime juice
- 1 cup tightly packed fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 large cucumber, spiralized with blade B
Instructions
- For the chicken, in a medium bowl, whisk together the lime juice, honey, Tabasco sauce, and a pinch each of salt and pepper. Add the chicken breast, cover, and refrigerate for at least 2 hours or up to overnight.
- Once marinated, heat your oven to 350℉. Bake the chicken on a small parchment-covered baking sheet until no longer pink inside, about 25 to 30 minutes.
- For the salsa, in a small bowl, combine the blueberries, jalapeño, onion, basil, and lime juice and season with a pinch each of salt and pepper. Set aside.
- For the pesto, in a small food processor (about 3 cups), blend together the avocado, garlic, salt, and lime juice until smooth and creamy. Add in the basil and process until smooth, 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 the avocado pesto. Toss to evenly coat the noodles (you may need to break them up).
- Divide the noodles between 2 plates. Slice the chicken and place it next to the noodles and top the chicken with the blueberry salsa.
