Ingredients:

Noodles & Veggies

• 2 tablespoons avocado oil
• 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
• 1 cup white onion, finely diced
• 1 ½ cups cooking liquid such as bone broth or water
• 1 cup canned coconut milk
• 1 bunch asparagus, sliced into ¼-inch rounds
• 4 large zucchini, spiralized into noodles or ribboned with a peeler
• ⅓ chili pepper, thinly sliced (optional - I used a fresno chili)
• 6 ounces buckwheat soba noodles

Pesto

• 3 ounces basil leaves
• 5 garlic cloves
• ¼ cup nuts, such as almonds or walnuts
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup nutritional yeast
• ¼ cup olive oil

Optional Garnish

• Sprinkle of sliced raw almonds

Directions: