As the community potluck dinner approached, Sarah found herself contemplating what dish to bring. With a desire to impress her friends with a delicious and healthy option, she decided to prepare her signature Chicken with Zoodles and Pesto.
Sarah began by cutting the large chicken breasts into bite-sized chunks, ensuring they would cook evenly. She seasoned them with a sprinkle of Pink Himalayan Salt and black pepper, infusing them with flavor.
Next, she spiralized fresh zucchini into long, thin strands to create the zoodles, adding a vibrant and nutritious element to the dish.
In a large skillet, Sarah cooked the seasoned chicken until golden brown and cooked through. Then, she added the zoodles to the skillet, allowing them to absorb the savory juices from the chicken.
Once the zoodles were tender, Sarah stirred in a generous amount of homemade pesto, coating the chicken and zoodles with its fragrant basil and garlic flavors.
To add a burst of freshness, she garnished the dish with halved cherry tomatoes, their vibrant colors contrasting beautifully with the green zoodles and golden chicken.
As Sarah prepared to head to the potluck dinner, she felt confident that her Chicken with Zoodles and Pesto would be a hit, offering a flavorful and nutritious option that everyone would enjoy.
Ingredients
- 4 large chicken breasts cut into chunks or strips
- 2 cups zoodles
- 1 cup pesto
- 8 cherry tomatoes sliced in half
- black pepper
- Pink Himalayan Salt
Instructions
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Marinate the chicken in your pesto for about 45 minutes.
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Cook the chicken in pan on a medium flame for about 10 minutes.
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Either add the zoodles into the pan and cook with the chicken or just serve the chicken on top of a plate of zoodles with the cherry tomatoes sprinkled in. Sprinkle black pepper and salt on top. Enjoy.
Recipe Notes
