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Pesto Chicken with Zucchini Noodles
Servings: 4
Prep Time: 25 MINS
Cook Time: 25 MINS
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Ingredients
| 2 | ROXY® Organic Boneless Skinless Chicken Breasts |
| 1/2 oz | Extra Virgin Olive Oil |
| Kosher Salt & Pepper | |
| Pesto | |
| 1/2 cup | basil leaves |
| 1/4 cup | Parmesan cheese, grated |
| 2 | cloves Garlic, minced |
| 2 tbsp | fresh lemon juice |
| 4 tbsp | pine nuts, toasted |
| 1/4 cup | Extra Virgin Olive Oil |
| Kosher Salt & Pepper to taste | |
| Zucchini Noodles | |
| 4 | medium sized zucchini, spiralized |
| 1/2 oz | Extra Virgin Olive Oil |
| Salt and pepper to taste |
Directions
| Step 1 |
| Chicken Breast: Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with vegetable oil, and season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Let chicken rest for a few minutes then thinly bias slice & keep warm until needed. |
| Step 2 |
| Pesto: Reserve half the pine nuts for garnish. In a blender or food processor, puree all ingredients until smooth. Taste and season with a little more salt & pepper if needed. |
| Step 3 |
| Zucchini Noodles: Heat a large skillet over medium high heat add olive oil and coat the skillet. Add the spiralized zucchini sauté for about 1-2 minutes keeping crispness. Add half the pesto to the zucchini and toss. Remove from heat and divide into four bowls. Top with sliced chicken, toasted pine nuts and parmesan cheese. |
