Ingredients:
- 4 Boneless, Skinless Chicken Breasts (approx. 6 oz/170g each)
- 1 tbsp Extra Virgin Olive Oil, divided
- ½ tsp Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- 4 large Fresh Zucchini (approx. 2.2 lbs/1 kg total)
- 1 tsp Fine Salt (for drawing out moisture)
- 1 cup High-Quality Basil Pesto (240 ml)
- 1 cup Cherry or Grape Tomatoes, halved (150 g)
- 2 cloves Garlic, minced (optional)
- 2 tbsp Extra Virgin Olive Oil (for sautéing)
- ¼ cup Shaved Parmesan Cheese (for garnish)
- 2 tbsp Toasted Pine Nuts (for garnish)
- 1 tbsp Fresh Basil Leaves, roughly chopped (for garnish)
Instructions:
- Prepare the chicken: Pat the chicken breasts dry. If thick, slice them horizontally to create two thinner cutlets. Rub the cutlets with ½ tbsp of olive oil, salt, and pepper.
- Cook the chicken: Heat the remaining ½ tbsp of oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove, rest for 5 minutes under foil, then slice into bite-sized strips.
- Prep and Drain the Zucchini: Spiralize the zucchini into thin noodles. Place the zoodles in a colander and toss thoroughly with 1 tsp of fine salt. Let them sit for 10 minutes, then gently squeeze the zoodles with a clean towel to remove excess liquid.
- Sauté Aromatics: Using the same skillet, add 2 tbsp of fresh olive oil over medium heat. Add the halved cherry tomatoes and minced garlic (if using). Sauté for 2–3 minutes until the tomatoes begin to soften.
- Introduce Zoodles: Increase the heat to medium-high. Add the drained and dried zoodles to the pan. Sauté quickly for only 60–90 seconds. The goal is to warm them through without letting them turn soft or mushy.
- Toss and Serve: Remove the skillet from the heat. Stir in the pesto and the sliced chicken strips. Toss everything thoroughly until evenly coated. Transfer immediately to bowls. Garnish with shaved Parmesan, toasted pine nuts, and fresh basil, and serve straight away.