Start by preparing your chicken. Season both sides with salt and pepper.
In a skillet over medium heat, add a tablespoon of olive oil. Once heated, add the chicken breasts. Cook each side for about 7 minutes or until thoroughly cooked and golden brown.
While the chicken cooks, let’s make the pesto. In a food processor, combine the basil, pine nuts, garlic, parmesan, lemon juice, and the remaining olive oil. Blend until smooth, and season with salt and pepper to taste.
Remove chicken from the skillet and let it rest for a few minutes. Slice into bite-sized pieces.
Now, for the zoodles! Use a spiralizer or a julienne peeler to turn your zucchini into noodle-like strands. If you don’t have these tools, thin slices work too.
In the same skillet, toss the zoodles for 2-3 minutes. They should soften but still retain a bit of crunch.
Mix in your pesto with the zoodles until they’re well-coated.
Plate your zoodles, top with chicken slices, and voila! Your Chicken Pesto Zoodle Bowl is ready.
