YOUR SOLIN GENERATED RECIPE
Fresh Basil Pesto Chicken with Zucchini Noodles
Savor the fusion of tender grilled chicken breast slathered in a vibrant fresh basil pesto and served over a bed of zucchini noodles. The aromatic basil, zesty garlic, and nutty pine nuts combine for a light yet satisfying dish that's both refreshing and wholesome.
INGREDIENTS
6 ounces Chicken Breast
2 medium Zucchini
1 cup Fresh Basil Leaves
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Pine Nuts
1 tablespoon Parmesan Cheese
1 clove Garlic
PREPARATION
Prepare the pesto by combining the fresh basil leaves, garlic, pine nuts, olive oil, and Parmesan cheese in a blender. Blitz until smooth; if desired, season with a pinch of salt and pepper.
Season the chicken breast lightly with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked, about 5-7 minutes per side depending on thickness. Allow the chicken to rest before slicing.
Using a spiralizer or vegetable peeler, transform the zucchini into noodles. Place them in a serving bowl.
Warm the pesto slightly and toss with the zucchini noodles, ensuring they are evenly coated.
Slice the grilled chicken into strips and place atop the zucchini noodles. Drizzle any remaining pesto over the chicken, and serve immediately.