health and wellness

🌿 Keto-Biotic Recipe: Zucchini Noodles with Pesto Chicken & Fermented Veggies (~850–950 kcal per serve)

lucythehealthcoach29 October 2025

Serves 1

Ingredients

• 150g free-range chicken breast, sliced
• 1 tbsp olive oil (for cooking)
• 2 medium zucchinis, spiralised
• 1 cup cherry tomatoes, halved
• 1 tbsp pine nuts or sunflower seeds
• 2 tbsp fresh pesto (see below)
• 2 tbsp fermented veggies (sauerkraut, kimchi, or pickled carrot)
• Sea salt & pepper

Quick Pesto:

• 1 cup basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast (parmesan if you can tolerate dairy)
• 1 tbsp walnuts or almonds
• Pinch salt

Method

1. Blend pesto ingredients until smooth.
2. Heat olive oil in a pan, cook chicken 4–5 mins per side until golden and cooked through.
3. Add zucchini noodles and cherry tomatoes to the pan for 1–2 mins (just to warm, not soggy).
4. Toss through pesto and plate up. Top with pine nuts and fermented veggies.

💚 Why it works:
High in healthy fats, protein, and gut-loving probiotics. The fermented veggies bring a little tang and friendly bacteria your microbiome adores.