Recipe for Zucchini Noodles with Pesto and Grilled Chicken

Ingredients:

• 2 medium zucchini
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1/4 cup pesto sauce (homemade or store-bought)
• Optional toppings: grated Parmesan cheese, cherry tomatoes, fresh basil leaves

Instructions:

1. Prepare the zucchini noodles by using a spiralizer or a julienne peeler to create long, thin strands. If using a spiralizer, follow the manufacturer’s instructions. If using a julienne peeler, simply peel the zucchini lengthwise into thin strips resembling noodles. Set aside.
2. Preheat the grill or a grill pan over medium-high heat.
3. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil. Rub the oil and seasonings on both sides of the chicken.
4. Grill the chicken breasts for about 6–8 minutes per side, or until cooked through and no longer pink in the center. Cooking time may vary depending on the thickness of the chicken breasts. Once cooked, remove them from the grill and let them rest for a few minutes. Then, slice the chicken into thin strips.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
6. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are slightly softened but still maintain a bit of crunch.
7. Remove the skillet from the heat and stir in the pesto sauce, coating the zucchini noodles evenly.
8. Add the grilled chicken strips to the skillet and gently toss to combine with the zucchini noodles and pesto sauce.
9. Taste and adjust the seasoning if necessary.
10. Transfer the zucchini noodles and grilled chicken to serving plates.
11. If desired, garnish with grated Parmesan cheese, halved cherry tomatoes, and fresh basil leaves.
12. Serve immediately and enjoy a flavorful and low-carb zucchini noodle dish!

Feel free to customize the recipe by adding other vegetables or herbs to the dish according to your preference.