Basil Pesto Zucchini Noodles with Grilled Chicken



1 x 300g chicken breast, trimmed and halved horizontally

2 medium zucchinis

2 garlic, crushed

2 teaspoons lemon zest

1 tablespoon lemon juice

¼ cup finely grated parmesan, plus extra to serve

2 tablespoons toasted pine nuts and basil leaves to serve


Preheat grill pan to medium high heat.

Season chicken, lightly spray grill with olive oil spray.

Cook chicken pieces for 2 mins each side, or until cooked. Set aside to cool, slice thickly.

Using a spiralizer or a julienne peeler, create noodles from the zucchini.

Heat an oiled medium sized fry pan over medium high heat. Fry garlic for a minute. Stir gently, then add the noodles. Gently toss to coat, stir through juice.

Take the pan off the heat, then stir through the cheese and zest

Arrange noodles on plate/container, add basil leaves and pine nuts.

Top with chicken pieces, extra parmesan and pour over the Basil Pesto Finishing sauce.

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