Pesto Chicken with Zoodles

Instructions

1. Step 1

   Place the pine nuts in a dry large skillet over medium heat. Toast, stirring frequently, until lightly golden, then transfer them to a plate to cool.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: large skillet, plate

2. Step 2

   Combine the basil, Parmesan, garlic, lemon juice, toasted pine nuts, 5 tbsp (75 ml) olive oil, and ⅜ tsp (2 gr) salt in a food processor. Pulse until a spoonable pesto forms.

   Timer: 3 min (fixed)

   Ingredients used: 50.0 gr Basil, 75.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 15.0 ml Lemon Juice, 45.0 gr Parmesan Cheese, 2.0 gr Salt

   Cookware: food processor

3. Step 3

   Pat the chicken breasts dry and season them with ⅜ tsp salt and all the black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 4.0 piece Chicken Breast, 2.0 gr Salt

   Cookware: cutting board

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in the large skillet over medium heat. Cook the seasoned chicken for 5–7 minutes per side, until its thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil

   Cookware: instant-read thermometer, large skillet, tongs

5. Step 5

   Transfer the chicken to a clean cutting board. Rest it for 5 minutes, then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

6. Step 6

   Spiralize the zucchini. Add the zoodles and the remaining ⅜ tsp (2 gr) salt to the skillet over medium heat and cook, tossing, until just tender.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Salt, 4.0 piece Zucchini

   Cookware: large skillet, spiralizer, tongs

7. Step 7

   Remove the skillet from the heat. Toss the zoodles with the prepared pesto, then divide among plates and top with the sliced chicken.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs