Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken
A light and tasty summery zucchini noodle pasta tossed in fresh basil pesto with roasted tomatoes and grilled chicken.
Dovetailing Tip: Instead of preparing the chicken in this recipe use the extra grilled chicken from Meal 1.
Dovetailing Tip: Pull out the zucchini noodles that you prepared during Meal 1.
|1 pint||cherry tomato, cut in half|
|1 tablespoon||olive oil|
|salt and pepper to taste|
|1 pound||boneless skinless chicken breast|
|freshly ground black pepper to taste|
|4||medium zucchini, sliced into noodles|
|1/2 cup||basil pesto|
Toss the tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 10-15 minutes.
Meanwhile, season the chicken with salt and pepper to taste, grill it over medium-high heat, about 3-5 minutes per side, before setting aside to rest and slicing it.
Add the zucchini noodles to the pan and cook until just tender, about 1-2 minutes, stirring.
Toss the zucchini noodles, tomatoes and chicken in the pesto and enjoy!