NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp basil pesto

1 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 medium zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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 half of the olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165°F.

• 6

  While the chicken is cooking, use a spiralizer or vegetable peeler to create thin zucchini noodles.

• 7

  Remove the chicken from the skillet and let it rest for 3 minutes before spreading the basil pesto over the top.

• 8

  In the same skillet, quickly sauté the zucchini noodles with lemon juice for 2 minutes until just tender.

• 9

  Serve the pesto-topped chicken over the zucchini noodles and garnish with the warm roasted tomatoes.