Zucchini Noodle Chicken Pesto Bowl
2 tablespoons extra virgin olive oil
1/2 pound boneless skinless chicken breast
1/4 teaspoon paprika
2 medium large zucchini
2 garlic cloves, sliced
1/4 cup prepared basil pesto
Handful of cherry tomatoes, cut in half
Several fresh basil leaves, thinly sliced, for garnish
Sprinkle both sides of the chicken breast with a little salt and the paprika. Heat 1 Tbsp of olive oil on high heat in a large sauté pan. Place the chicken breast in the pan and cook for a minute or two on each side, until well browned.
Lower the heat to low and cover the pan, cook for 2 to 5 more minutes until the chicken is just cooked through.
Remove the chicken from the pan and let it rest while you make the zucchini noodles.
Use a spiralizer to make zucchini noodles with the zucchini.
Add another 1 Tbsp of olive oil to the pan you used to cook the chicken and heat it on high heat. Add the zucchini noodles and the sliced garlic and sauté, stirring often, until the noodles begin to wilt. Sprinkle with 1/4 teaspoon of salt while you cook the zoodles. When they are just barely cooked and if they are releasing moisture, remove them to a colander placed over a bowl to drain. Slice or cut the chicken into bite-sized pieces.
Place the zucchini noodles in a serving bowl and toss with basil pesto. Serve the zucchini noodles in bowls topped with chicken, tomatoes, and sliced fresh basil leaves. .