Don’t be deterred by the sound of this recipe! Zucchini noodles add a whole other element to the world of Italian food! The pesto can be saved as a yummy dip mixed with avocado for veggies later or spread on wraps!!

4 Chicken breasts seasoned with salt + pepper

1 cup Arugula, firmly packed

1/4 cup Italian (flat-leaf) parsley

1/4 cup Cilantro

1/4 cup Coconut oil

1 Garlic clove, peeled and crushed

2 tsp. Freshly squeezed lemon juice

1/2 tsp. Salt

1/2 tsp. Pepper

1/2 cup Walnuts

2 Large zucchini, julienned into pasta-like noodles (or you can use a spiral slicer, worth the investment!! I love mine!)


  1. Preheat your oven to 400, and heat a large cast iron skillet or cast iron pan over high heat. 2. Once hot add 2 tsp. coconut oil, then chicken breasts, reduce heat to Med Hi and cook about 10 min. 3. Turn chicken over and cook about another 5 min. 4. While the chicken is cooking make your pesto in blender or food processor… 5. Place arugula, parsley, cilantro, garlic, lemon juice, walnuts and salt + pepper into blender and mix until well blended. 6. Remove chicken from pan and add zucchini noodles, tossing in about ¼ cup of the pesto to coat. 7. Place chicken on top of the zucchini noodles and bake in oven for 15-20 min or chicken is cooked through. 8. Save remaining pesto in the refrigerator for later in the week!



This is a recipe you can use on the Arbonne 28 day detox cleanse.