Roasted Chicken w Zucchini & Pesto





15 min


50 min


Like 748


  • 1 organic whole chicken
  • 2 tbs olive oil
  • 3-4 zucchini - trimmed and cut into noodles or ribbons
  • 1/2 lemon - juiced
  • 1 basil – leaves removed
  • 1/4 bunch mint – leaves removed
  • 1/2 garlic clove
  • 1/2 cup cup macadamias
  • 1/4 cup cup olive (add more if needs be)
  • 300g cherry toms - halved
  • to taste Sea Salt & Pepper

Here’s how it rolled:

  • Pre heat oven to 190C
  • Rub some olive oil and sea salt on the skin of the chicken, place in a baking tray and pop into the oven for 50-60mins until cooked through (cook times vary according to size of the bird)
  • Once cooked remove from the heat and allow to rest/cool
  • Strip the bird of the meat, chop and place in a bowl, drizzle with a little olive oil and season – set aside.
  • Add the ribbons or noodles to some salted water boiled water (heat turned off)
  • Remove zucchini after 20 secs
  • Drain thoroughly and place in a bowl
  • For the pesto throw all of the ingredients for the pesto into a blender or food processor. 
  • Blitz for 20-30 secs or until fully combined
  • Remove from the blender
  • Add 1-2 tbs of pesto to the zucchini and mix thoroughly
  • Add the chopped toms, squeeze of lemon and season
  • Enjoy


Share & Print

100 0 100 748

Ready to learn from the good coach?

Do what's best for your own body

Everyday, you will receive

  • Nutrition Advice
  • Workout Suggestions
  • Lifestyle Guide
Learn More