Ingredients:

  • 4 large Chicken Breasts (approx. 600g), trimmed and sliced into cutlets
  • 2 tbsp Olive Oil, plus extra for searing
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Powder
  • 1 Lemon, zested and juiced
  • 4 Medium Zucchinis (approx. 800g), spiralized
  • 2 cloves Garlic, minced
  • ½ cup Cherry Tomatoes, halved
  • Pinch of Salt and Pepper (for zoodles)
  • ¾ cup Basil Pesto (homemade or quality store-bought)
  • Optional garnish: Fresh Parmesan, pine nuts, basil leaf

Instructions:

  1. Prep the Chicken: Slice the chicken breasts into thin cutlets. Toss in a bowl with 1 tbsp olive oil, salt, pepper, garlic powder, and the zest of half the lemon. Set aside to marinate for 5-10 minutes.
  2. Make the Zoodles: Using a spiralizer, create long noodles from the zucchini. Place the zoodles on a kitchen towel and gently pat them dry to remove excess moisture.
  3. Sear the Chicken: Heat 1-2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Cook the chicken cutlets in batches for 3 to 4 minutes per side until deeply golden brown and cooked through (165°F/74°C). Remove the chicken and let it rest, covered loosely with foil.
  4. Flash Sauté the Zoodles: Return the skillet to medium heat. Add 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant. Add the halved cherry tomatoes and a pinch of salt. Cook for 1 minute.
  5. Cook Zoodles: Add the dried zucchini noodles to the pan. Toss quickly with the tomatoes and garlic for about 1 to 2 minutes to warm them slightly, keeping an al dente bite. Remove the skillet from the heat.
  6. Combine and Serve: Add about ¾ cup of the pesto to the warm zoodles and toss gently until evenly coated. Add a squeeze of fresh lemon juice. Slice the rested chicken cutlets across the grain. Divide the pesto zoodles amongst four bowls and top each serving with the sliced chicken. Garnish as desired.