Pesto Chicken with Zucchini Noodles

Yield: Serves 2 | Prep Time: 10 minutes plus 30 minutes marinade time | Cook Time: 8–10 minutes

Zucchini noodles (or “zoodles”) are all the rage. Seriously, it seems like if you haven’t spiralized a vegetable yet, you’re behind the times. Don’t worry if you’ve never tried it before. Use this recipe as an opportunity to see what all the fuss is about.

INGREDIENTS

2 boneless, skinless chicken breasts

1 tablespoon pesto, plus more as needed

½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

2 zucchini, trimmed and spiralized (see notes)

6–8 sun-dried tomatoes in oil, drained and chopped

Shredded Italian-blend cheese (optional)

DIRECTIONS

1. In a medium bowl, combine the chicken, pesto, salt, and pepper. Toss to coat.

2. Cover and let marinate in the refrigerator for 30 minutes or longer.

3. Grill or sauté the chicken over medium heat for 4–5 minutes per side until fully cooked. Place on a cutting board and let rest for 5 minutes. Slice the chicken.

4. In a large skillet sprayed with cooking spray, add the zucchini noodles with salt and pepper to taste. Heat for 1–2 minutes over medium-high heat.

5. Place the zucchini noodles in a bowl or on a platter.

6. Top the noodles with the sliced chicken, sun-dried tomatoes, more pesto, and shredded Italian cheese, if using. Serve.

NOTES

To spiralize: Trim the ends of the zucchini so they’re flat. Straight pieces work best, so if your zucchini is crooked, cut it at the bend so you have straighter pieces to work with. Insert the zucchini into the spiralizer and turn the handle to create your noodles.