Step 1

Combine pesto ingredients in a food processor or high-powered blender and pulse until the mixture is coarsely ground and smooth. Makes about 1 cup of prepared pesto.

Step 2

Prep a grill pan with olive oil or avocado oil, and heat to medium on the stove. Season with salt and pepper, and grill chicken for a few minutes on both sides until the internal temperature reaches 165 degrees. Remove from pan, slice chicken, and set aside.

Step 3

Make zucchini into noodles using a vegetable spiralizer tool. Use a paper towel to blot some of the moisture. Heat a nonstick skillet to medium heat and sauté zoodles in a pan with olive oil on the stove for just a few minutes until slightly tender. Do this in a couple of batches so you do not overcrowd and be careful not to overcook.

Step 4

Add 1 1/2 cup zoodles to each plate and add a pinch of salt and pepper when plating. Top with a sliced chicken breast and about 3 tablespoons of pesto. Enjoy!