Chicken with Avocado Pesto Zoodles

CHICKEN INGREDIENTS
2 Chicken Breasts
1 Tablespoon ACV
1 Tablespoon Lemon Juice
1 Teaspoon Garlic Powder
3 Tablespoons Coconut Aminos

ZOODLE INGREDIENTS
1 Medium Sized Zucchini Spiraled
1/4 Cup Shallots Diced
2 Teaspoons Minced Garlic
Couple Dashes of Salt
1 Tablespoon Butter or Ghee
1/4 Cup Grape Tomatoes Sliced

PESTO INGREDIENTS
1 Avocado
3/4 Cup Basil
2 Teaspoons Minced Garlic
2 Tablespoons Pine Nuts Roasted
1/2 Tablespoon Lemon Juice
1/4 Teaspoon Salt
3 Tablespoons AVO

ASSEMBLY

1. Prep chicken marinade. Combine ACV, lemon juice, garlic powder, and coconut aminos. Mix well and marinate chicken.
2. Add chicken to an air fryer at 400 for 11-12 minutes.
3. While chicken is cooking make pesto and zoodles.
4. For the pesto add the avocado, basil, garlic, pine nuts, lemon juice, and salt to a food processor. Pulse until smooth. Slowly add in AVO. Pulse until smooth.
5. In a medium sized sauté pan over medium high heat, add ghee, shallots, garlic, and salt. Heat for a couple minutes and add zoodles. Sauté until desired texture.
6. Slice chicken.
7. Add pesto to sauté pan and mix until zoodles are fully coated.
8. Plate the zoodles and top with chicken and tomatoes.