Grilled BBQ Chicken, Zucchini Spaghetti with Avocado Pesto, Mixed Greens Salad with Feta

Recipe Serves: 3 -4


Ingredients

BBQ Chicken:
6 chicken thighs, boneless, skinless
Your favorite BBQ sauce

Zucchini Spaghetti w/ Avocado Pesto:
2 Med Zucchini, julienne sliced like spaghetti
2 cloves garlic, minced
2 Tbsp olive oil
1/4 cup Kalamata olives, chopped
Dash of salt & pepper

1 c loosely packed basil leaves
1/2 avocado
2 cloves garlic
3 Tbsp olive oil
1/4 c water
2 Tbsp fresh lemon juice
1/4 tsp salt (to taste)


Mixed Greens Salad:
3-4 cups mixed baby greens
2 Tbsp. Feta, crumbled
1/2 Medium Cucumber, halved & sliced
1/2 avocado, cubed
Favorite dressing - Recommend Annie's Lite Raspberry Vinaigrette 



Directions

Chicken - coat chicken thighs with BBQ sauce and grill on BBQ until cooked on both sides, flipping frequently (about 20min.)

Zucchini Spaghetti - heat olive oil in pan on medium heat, add garlic and cook for 2min until slightly brown, add zucchini and saute for 3 min, stir frequently. Add olives, salt & pepper and cook for 1 more minute. For Avo Pesto - combine all ingredients in food processor and blend until smooth, add salt to taste. Top zucchini with pesto.

Mixed Greens Salad - add greens to large salad bowl, mix in feta, add cucumber, avocado and toss with dressing. Voila!

YUM!