Pesto Chicken with Zucchini Noodles
4

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Pesto Chicken with Zucchini Noodles

  • Servings: 4
  • Prep Time: 25 MINS
  • Cook Time: 25 MINS

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Directions

Step one
Chicken Breast: Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Let chicken rest for a few minutes then thinly bias slice & keep warm until needed.
Step two
Pesto: Reserve half the pine nuts for garnish. In a blender or food processor, puree all ingredients until smooth. Taste and season with a little more salt & pepper if needed.
Step three
Zucchini Noodles: Heat a large skillet over medium high heat add olive oil and coat the skillet. Add the spiralized zucchini sauté for about 1-2 minutes keeping crispness. Add half the pesto to the zucchini and toss. Remove from heat and divide into four bowls. Top with sliced chicken, toasted pine nuts and parmesan cheese.

Ingredients

ROXY™ Organic Boneless Skinless Chicken Breasts
1/2 oz Extra Virgin Olive Oil
  Kosher Salt & Pepper
Pesto 
1/2 cup basil leaves
1/4 cup Parmesan cheese, grated
cloves Garlic, minced
2 tbsp fresh lemon juice
4 tbsp pine nuts, toasted
1/4 cup Extra Virgin Olive Oil
  Kosher Salt & Pepper to taste
Zucchini Noodles 
medium sized zucchini, spiralized
1/2 oz Extra Virgin Olive Oil
  Salt and pepper to taste

Directions

Step one
Chicken Breast: Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Let chicken rest for a few minutes then thinly bias slice & keep warm until needed.
Step two
Pesto: Reserve half the pine nuts for garnish. In a blender or food processor, puree all ingredients until smooth. Taste and season with a little more salt & pepper if needed.
Step three
Zucchini Noodles: Heat a large skillet over medium high heat add olive oil and coat the skillet. Add the spiralized zucchini sauté for about 1-2 minutes keeping crispness. Add half the pesto to the zucchini and toss. Remove from heat and divide into four bowls. Top with sliced chicken, toasted pine nuts and parmesan cheese.