Ingredients:

  • 4 medium zucchini (about 500g)
  • 4 boneless, skinless chicken breasts (about 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder (5g)
  • Salt & pepper, to taste
  • 2 cups fresh basil leaves (about 60g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/3 cup pine nuts (50g)
  • 2 garlic cloves, minced
  • 1/2 cup olive oil (120ml)
  • Juice of 1 lemon

Instructions:

  1. Spiralize zucchini into noodles or use a vegetable peeler to create ribbons. Sprinkle with salt and set aside to drain excess moisture.
  2. In the food processor, combine basil, Parmesan, pine nuts, minced garlic, and lemon juice. With the motor running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
  3. Preheat the grill or grill pan over medium heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper.
  4. Cook chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
  5. In a large bowl, toss drained zoodles with prepared pesto until evenly coated. Top with sliced grilled chicken and serve immediately.