Chicken + Avocado Pesto

I seriously told myself I would just enjoy a night off, no blogging. Nope. One of my favourite things about blogging is that all the grocery store staff know me. The one guy always laughs because I don’t use a basket, I just stack things up on my arms.  I feel like they know the real me.

Chicken Meatballs & Avocado Pesto

Prep Time15 minutes
Cook Time35 minutes


  • Spiralizer
  • Food Processor



  • 2 large carrots spiralized
  • 1 purple yam spiralized
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt


  • 1 avocado
  • 2 garlic cloves
  • 1/2 cup fresh basil
  • 2 tbsp olive oil
  • 1/4 cup pine nuts


  • 1 lb ground chicken
  • 1 large free-range organic egg
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 2 tbsp tiger nut flour almond flour or cassava flour



  • Combine spiralized carrots and yam in a steamer and steam for 5 minutes.
  • Remove from heat, strain and stir in olive oil, garlic and sea salt.


  • Combine all ingredients in the food processor and mix until smooth.


  • Preheat oven to 350F.
  • Combine all ingredients in a medium mixing bowl and make 8 meatballs.
  • Bake for 30 minutes


  • When all components are complete, lay the carrots on the plate first, spoon the avocado pesto on top and place the meatballs on top again.  Bone app the teeth.


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