Mexican chicken noodle bowl

Mexican pesto

½ cup	Cashews
¼ cup	Diced red onion, (50g)
2 cups	Fresh basil leaves, (80g)
2 cloves	Garlic
1 tsp	Mexican seasoning
2 Tbsp	Grated parmesan cheese
1 Tbsp	Dijon mustard
2 Tbsp	Lime juice
½ tsp	Salt
½ cup	Extra virgin olive oil

Bowl

12	Cherry tomatoes, halved
2 Tbsp	Extra virgin olive oil
1 Tbsp	Lime juice
1 bunch	Fresh coriander, roughly torn
1 tsp	Flake salt
½ tsp	Mexican seasoning
2 Tbsp	Mexican seasoning
600 g	Boneless chicken thighs
2 Tbsp	Extra virgin olive oil
800 g	Courgettes
2	Ripe avocados, peeled and cut into wedges
1 handful	Microgreens, to serve

Directions

1. To make the Mexican pesto, blend all ingredients except the olive oil in a blender or food processor. Add olive oil last in a slow, steady stream until a pesto consistency is achieved. Set aside.
2. Place tomato halves in a bowl with olive oil, lime juice and coriander. Add salt and first measure of Mexican seasoning and combine. Divide between serving bowls and set aside.
3. Season chicken with second measure of Mexican seasoning, salt and ground black pepper. Heat olive oil in a sauté pan until shimmering then sear chicken breasts on each side for 30 seconds. Remove chicken from pan, then place in an oven dish and bake for 12–15 minutes, until just cooked through. Remove from oven and allow to rest for 5–8 minutes.
4. Whilst chicken is cooking, run courgettes through a spiralizer to create spaghetti-size noodle shapes. If you don't have a spiralizer, peel courgettes in strips lengthwise. Place in a large bowl then add 4 Tbsp pesto and combine. Divide courgette pesto noodles between bowls, arranging next to tomatoes.
5. After chicken has rested, slice and add to bowls, arranging on top of tomatoes and pesto noodles. Finally, divide avocado wedges between bowls and serve.
6. Any leftover pesto stores well in a jar in the fridge for 1 week.