Instructions

1. Preheat the oven to 350 and line a baking sheet with aluminum foil.
2. Rinse the chicken breasts under cold water and pat them dry with a paper towel. Sprinkle both sides of each breast with a little salt, pepper and garlic powder.
3. Wrap each piece of chicken with 3-4 pieces of bacon and place on the baking sheet.
4. Bake the chicken for about 30 minutes or until the bacon has gotten crispy around the chicken. Remove from the oven and let it stand for a few minutes before slicing.
5. While the chicken is baking, toast the pine nuts. Heat up a small skillet to medium heat and add the pine nuts. Toast just until they become brown and fragrant.
6. Next, wash the zucchini and cut the tops and bottoms off each. Sprialize them into noodles. Choose whatever thickness of “noodle” you’d like. Sprinkle the zoodles with a tiny bit of salt and set them aside in a mixing bowl while you prepare the sauce.
7. In a small food processor, add the avocado, parsley, 1/4 teaspoon of the garlic powder, olive oil, lemon juice, water and a sprinkle of salt and pepper. Blend until it’s a pourable sauce. Taste it to adjust the seasoning if need be. Pour about half of the sauce over the zoodles and toss to coat. Add more if you need more.
8. To serve, plate 1/4 of the zoodles on a plate. Top with sliced cherry tomatoes and sprinkle with the toasted pine nuts. Slice the bacon wrapped chicken and serve on the side of the zoodles.