NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 medium zucchini

1 cup fresh basil

1 tbsp walnuts

1 clove garlic

0.25 cup plain Greek yogurt

1 tsp lemon juice

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a skillet over medium heat and cook the chicken until golden and the internal temperature reaches 165°F.

• 3

  While the chicken cooks, use a spiralizer to turn the zucchini into thin noodles and pat them dry with a clean towel to remove excess moisture.

• 4

  In a food processor, combine the fresh basil, walnuts, garlic, lemon juice, nutritional yeast, and the remaining olive oil, pulsing until the mixture is smooth.

• 5

  Transfer the pesto mixture to a small bowl and fold in the Greek yogurt until the sauce is creamy and uniform.

• 6

  Remove the chicken from the skillet, let it rest for three minutes, then slice it into thin strips.

• 7

  Add the zucchini noodles to the same skillet and sauté for 2 to 3 minutes over medium-high heat until just softened but still crisp.

• 8

  Remove the skillet from the heat, toss the noodles thoroughly with the creamy pesto sauce, and serve immediately topped with the sliced chicken.