Pesto Chicken with Zucchini Noodles

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Zucchini, medium-sized

• Condiments

  • 1 tbsp Pesto

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1 Salt and pepper

• Dairy

  • 1 Pesto and parmesan cheese

Found on reciperunner.com

Description

Ingredients

• 2 chicken breasts
• 1 tablespoon pesto
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 medium sized zucchini, spiralized
• Salt and pepper to taste
• Pesto and parmesan cheese for toppings

Directions

• In a medium sized bowl, combine the chicken breasts, pesto, salt, and pepper tossing together until the chicken is coated in the pesto.
• Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes or overnight.
• Grill or sautè the chicken for about 3-4 minutes per side depending on the thickness of your chicken.
• Remove the chicken from the heat and let it rest for 5 minutes before slicing.
• Heat a large skillet over medium high heat and spray with cooking spray.
• Add in the spiralized zucchini along with some salt and pepper to taste.
• Toss everything together and heat through for about 1 minute.
• Remove from the heat and divide into two bowls.
• Top the noodles with the sliced chicken, more pesto, and shredded parmesan cheese.