We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

ZUCCHINI NOODLES WITH BASIL PESTO AND PAN-ROASTED CHICKEN BREAST

IG Exceldor AUT HIV18 003
Breasts Salads Oven Quick recipes
2-4 Portions
5 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 2 Exceldor boneless chicken breasts
  • 2 tbsp. (30 ml) olive oil, divided
  • 1 package (275g) spiralized zucchini
  • 125 ml (1/2 cup) store-bought basil pesto
  • Salt and pepper to taste

TRIM

  • Fresh basil leaves
  • Shaved Parmesan
  • Toasted pine nuts

Directions

Click the steps to erase them.

  1. Brush chicken breasts with 1 tbsp. olive oil and season generously with salt and pepper.
  2. Pan-roast chicken breasts in non-stick skillet about 8 minutes on each side or until cooked through. Set aside.
  3. Heat non-stick skillet over medium-high heat. Heat olive oil in pan and add zucchini noodles. Cook for 3 minutes, stirring gently with tongs.
  4. Off heat, add pesto. Mix gently with tongs for 2 minutes. The pan’s residual heat will finish cooking the zucchini.
  5. Serve chicken breast alongside pesto noodles. Garnish with Parmesan shavings, fresh basil leaves, and toasted pine nuts.