Zucchini Noodle Chicken Pesto Bowl

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 pound boneless skinless chicken breast
• Salt
• 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

Directions

1. Season both sides of the chicken breast(s) with a little salt and the paprika. Warm 1 Tbsp of olive oil in a large sauté pan over high heat, then add the chicken and let it cook for 1 minute or 2 per side, until it has a nice browned crust.
2. Turn the heat down to low, cover the pan, and continue cooking for 2 to 5 more minutes, depending on how thick the breast is, just until the chicken is cooked through.
3. Take the chicken out of the pan and let it sit while you turn the zucchini into noodles with a spiralizer.
4. Pour another 1 Tbsp of olive oil into the same pan and heat it over high heat. Add the zucchini noodles and sliced garlic, and sauté them, stirring frequently, until the noodles start to soften. As they cook, sprinkle in 1/4 teaspoon of salt.
5. Once the zucchini noodles are only just cooked, and if they’ve let off liquid, transfer them to a colander set over a bowl so they can drain. Slice or cut the chicken into bite-sized pieces.
6. Move the zucchini noodles to a serving bowl and toss them with the basil pesto. Serve in bowls with the chicken, tomatoes, and sliced fresh basil leaves on top.