NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cherry tomatoes

1 tbsp Basil pesto

1 tbsp Extra virgin olive oil

1 medium Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cherry tomatoes with 0.5 tbsp of olive oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the tomatoes for 15 minutes until they are blistered and juicy.

• 4

  Season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 6

  While the chicken cooks, use a spiralizer to turn the zucchini into noodles and mince the garlic.

• 7

  Remove the chicken from the pan to rest, then quickly sauté the zucchini noodles and garlic in the same pan for 2 minutes until just tender.

• 8

  Plate the zucchini noodles, top with the sliced chicken breast, spread the basil pesto over the chicken, and finish with the roasted tomatoes.