NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp chopped walnuts

1 tbsp grated parmesan cheese

1 cup fresh basil leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium zucchini

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place cherry tomatoes on a small baking sheet, drizzle with a tiny amount of olive oil and a pinch of sea salt, then roast for 12-15 minutes until the skins blister and soften.

• 3

  While tomatoes roast, prepare the pesto by combining the fresh basil, chopped walnuts, garlic, parmesan cheese, lemon juice, and the remaining olive oil in a small food processor; pulse until a thick, textured paste forms.

• 4

  Season the chicken breast on both sides with sea salt and black pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Use a spiralizer to turn the zucchini into noodles, then add them to the same skillet used for the chicken for 2 minutes to lightly soften.

• 7

  Slice the cooked chicken breast and arrange it over the zucchini noodles, topping with a generous dollop of the walnut pesto and the roasted cherry tomatoes.