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by Lizzy Marsh
October 20, 2016
Photography by Rachel Korinek
WOMEN'S CYCLING BROUGHT TO YOU BY ORBEA
This is one of our favourite mid-week lunches or dinners that is perfect when you’re running short on time. It can be made with leftover roast chicken, or freshly cooked diced meat. The pesto can be pre-made and stored in the fridge for about a week, so
it’s ready to add on the spot.
If you haven’t yet tried zucchini “noodles,” they are amazing. They are fresh and easy to make, full of nutrition and don’t contain gluten, which is high on the inflammatory list. As we explained in the ginger anti-inflammatory tonic recipe, inflammation is necessary for healing, recovery and repair, however, problems arise when the inflammatory response by the body becomes chronic or systemic. It can increase the risk of injury and illness and prevent cycling strength and performance gains.
If you don’t have a spiraliser at home, you can create a similar effect with a peeler, just make thin peels down the length of the zucchini. Carrot works well too.
For the pesto:
1. Place all the pesto ingredients in a food processor and pulse until smooth. Scrape into an airtight jar and keep in the refrigerator for about 1 week (it will also freeze well – I use and ice-cube tray)
For the zucchini pasta
1. Place all the pesto ingredients in a food processor and pulse until smooth. Scrape into an airtight jar and keep in the refrigerator.
2. Roughly peel the zucchini and chop off both ends. Using a handheld julienne device or vegetable spiraliser, process the zucchinis into noodle-like pasta, discard the core (or use it in your next green smoothie!).
3. Heat the oil in a pan on medium-high. Add the chicken, turning regularly until browned and cooked through, about 10 minutes.
4. Add the pre-made pesto and stir for 1 minute to coat the chicken.
5. Add the zucchini and stir for another minute. Turn off the heat and dish into bowls immediately to prevent the zucchini from turning soggy.