Keto Zucchini Noodles with Pesto and Chicken

Ingredients

• 4 medium Zucchini
• about 680 g Chicken breasts
• 0.5 cup Pesto
• 2 tablespoons Olive oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season the about 680 g chicken breasts with 0.25 teaspoon salt and 0.125 teaspoon pepper. Heat a 30.48 cm skillet over medium-high heat (190.6-204.4°C / 190-205°C) for 2 minutes. Add the chicken breasts to the hot skillet and cook for 6-8 minutes per side, or until an internal temperature of 74°C is reached and the chicken is no longer pink in the center.
2. 2Transfer the cooked chicken breasts to a cutting board and let them cool for 5-10 minutes. Once cooled, slice the chicken into 1.27 cm strips.
3. 3While the chicken cools, use a spiralizer to transform the 4 medium zucchini into spaghetti-like noodles.
4. 4Wipe clean the 30.48 cm skillet. Add the 2 tablespoons olive oil to the skillet and heat over medium heat (148.9-162.8°C / 150-160°C) for 1 minute. Add the zucchini noodles to the hot oil and cook for 2-3 minutes, stirring frequently, until they are slightly softened but still have a slight bite.
5. 5Remove the skillet from the heat. Add the 0.5 cup pesto to the zucchini noodles in the skillet and toss gently until the noodles are evenly coated. Divide the pesto-coated zucchini noodles among four serving plates and arrange the sliced chicken strips on top. Serve immediately.

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