Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz each), sliced into cutlets
  • 1 tbsp Extra Virgin Olive Oil (EVOO)
  • 1 tsp Coarse Sea Salt, plus more for zucchini
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 medium Firm Zucchini, washed and trimmed
  • 1/2 cup High-Quality Basil Pesto
  • 1 tbsp Fresh Lemon Juice
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 2 tbsp Pine Nuts, lightly toasted
  • 1 clove Garlic, minced (optional)

Instructions:

  1. Prepare the Zucchini: Spiralize the zucchini into noodles. Place the zoodles in a colander, toss with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Thoroughly blot the zoodles dry with paper towels to remove the expelled water.
  2. Cook the Chicken: Pat the chicken pieces dry and season liberally with salt and pepper. Heat 1 tbsp EVOO in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until deeply golden and cooked through (165°F/74°C). Remove the chicken, place it on a cutting board, tent with foil, and let it rest for 5 minutes.
  3. Flash Sauté (Optional): Return the skillet to medium heat. Add the optional minced garlic and sauté for 30 seconds. Add the blotted zucchini noodles and toss quickly for only 60–90 seconds to slightly warm them. Immediately transfer the warm zoodles to a large mixing bowl.
  4. Assemble the Dish: In a small bowl, mix the basil pesto and fresh lemon juice. Slice the rested chicken into strips or bite-sized pieces. Add the sliced chicken, halved cherry tomatoes, and the pesto dressing to the zoodles in the mixing bowl. Gently toss everything off the heat until evenly coated.
  5. Finish and Serve: Stir in the Parmesan cheese and the toasted pine nuts. Adjust seasoning if needed. Serve immediately.