Pesto and Chicken Zoodles

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

Directions

1. Preheat the oven to 400°F. Preheat an outdoor grill to medium-high.
2. Spiralize the zucchini into noodles (or use a peeler to make thin ribbons).
3. Toss the cherry tomatoes with the olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast until softened and caramelized at the edges, 10–15 minutes.
4. Season the chicken with salt and pepper. Grill over medium-high heat until just cooked through, about 3–5 minutes per side. Let rest, then slice.
5. Warm a large skillet over medium heat. Add the zucchini noodles and cook, tossing, until just tender, 1–2 minutes.
6. Combine the warm zucchini noodles, roasted tomatoes, sliced chicken, and pesto; toss to coat. Taste and adjust seasoning, then serve.