Grilled chicken and zoodle pesto



  • 6 boneless skinless chicken thighs
  • 2 large zucchini
  • 1 cup Pasta Mike’s organic pesto sauce (made with olive oil, not canola or soy)
  • 1 cup cherry tomatoes
  • Optional, parmesan cheese garnish

How to:

  • Grill 6 chicken thighs at 350 for 20 mins or until internal temp is 165
  • While grilling, spiral slice zucchini to make zoodles
  • Saute in pan on low with lid on and with small amount of olive oil or coconut oil for 3-5 minutes until zoodles are al dente
  • Chop up chicken into bite sized pieces when done grilling
  • Mix pesto, tomatoes & chopped up chicken in pan with zoodles. Top with Parmesan and enjoy!

Serves 4-6

This recipe is SO easy and delicious!!!

Greek Chicken Salad

The family was craving Greek food this week so I whipped up this simple, delicious combo.


Greek chicken thighs:

  • Marinade 8 boneless skinless chicken thighs for a couple hours in 1/2 lemon (fresh squeezed), 2 cloves minced garlic, 1/4 sliced red onion, 1-2 teaspoons sea salt, 1/2 teaspoon pepper, 1 T olive oil.
  • Cook at 350 on a grill (I used our Traeger) until internal temp is 165 (about 20-25 minutes)

Greek salad:

  • 1 head romaine lettuce, chopped
  • 1/2 cup each of  kalamata olives, pepperoncinis, artichoke hearts, cubed cucumber, & feta cheese
  • Slice up the remainder of the red onion and add all ingredients to a large bowl.
  • Top with olive oil and red wine vinegar.

Serve chicken chopped up over salad or on the side if preferred. Absolutely delicious and fresh. (Feeds family of 3-4 depending on appetite).