NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp basil pesto

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1.5 cup zucchini noodles

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Toss the cherry tomatoes with the olive oil and half of the sea salt and black pepper on the prepared sheet.

• 3

  Roast the tomatoes for 12 to 15 minutes until they are blistered and beginning to burst.

• 4

  While tomatoes roast, season the chicken breast with the remaining salt and pepper and sear in a hot non-stick skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and immediately spread the basil pesto over the top, allowing it to melt slightly while the meat rests for 3 minutes.

• 6

  In the same skillet, add the zucchini noodles and lemon juice, sautéing for just 2 minutes until tender-crisp.

• 7

  Serve the pesto-topped chicken over the bed of zucchini noodles and finish with the warm roasted tomatoes and their juices.