Keto Zucchini Noodles with Pesto and Chicken

Ingredients

• 4 medium Zucchini
• 1.5 lbs Chicken breasts
• 0.5 cup Pesto
• 2 tablespoons Olive oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Pepper

Instructions

1. 1Season the 1.5 lbs chicken breasts with 0.25 teaspoon salt and 0.125 teaspoon pepper. Heat a 12-inch skillet over medium-high heat (375-400°F / 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 165°F (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 1/2-inch strips.
3. 3While the chicken cools, use a spiralizer to transform the 4 medium zucchini into spaghetti-like noodles.
4. 4Wipe clean the 12-inch skillet. Add the 2 tablespoons olive oil to the skillet and heat over medium heat (300-325°F / 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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