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| Servings |
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Ingredients
- 4 small chicken breasts , boneless and skinless
- 1 pint cherry tomatoes , halved
- ⅔ cup pesto , store bought or homemade
- 1 tbsp olive oil
- 6 medium zucchini
- ¼ cup Parmesan cheese , grated
- zest of one lemon
- fresh basil , to serve
Ingredients
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Instructions
- Preheat the oven to 450F. Line a baking tray with foil.
- Use a spiralizer or peeler to turn the zucchini into zoodles or “noodles”. Place in a large bowl, and salt liberally. Let sit for 10 minutes to draw out excess moisture.
- Add the chicken breasts to the tray with the cherry tomatoes. Top each chicken breast with a dollop of pesto, and drizzle with oil. Season with salt and pepper. Bake for 15-18 minutes, or until fully cooked.
- Drain the zoodles and add to a large non-stick frying pan. Add the pesto, and cook on medium heat until warmed through, about 2 to 4 minutes.
- Divide into 4 bowls, and top with the baked chicken and tomatoes.
- Garnish with parmesan cheese, lemon zest, and basil.