NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cherry tomatoes

2 tbsp basil pesto

1.5 cup spiralized zucchini

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While tomatoes roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until fully cooked.

• 6

  Remove the skillet from heat and immediately spread the basil pesto over the hot chicken breast so it melts into a sauce.

• 7

  In the same skillet, quickly sauté the minced garlic and spiralized zucchini for 2 minutes until just tender but not mushy.

• 8

  Plate the zucchini noodles, place the pesto chicken on top, and finish with the roasted tomatoes and any pan juices.