Skinny Pesto and Chicken Noodles

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Basil Pesto

  Kroger

  ½ cup or 120g

Directions

1. Preheat oven to 400 degrees F. Preheat grill to medium-high. Use a spiralizer to cut zucchini into noodles or carefully use a peeler to cut them into noodles.
2. Toss the tomatoes in the oil, salt, and pepper; place on a baking sheet in a single layer and roast in the oven until they start to caramelize, about 10-15 minutes.
3. 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.
4. Add the zucchini noodles to the pan and cook until just tender, about 1-2 minutes, stirring.
5. Toss the zucchini noodles, tomatoes, and chicken in the pesto. Serve and enjoy!

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