Step 1

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.

Step 2

With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.

Step 3

Slice the cherry tomatoes and set aside.

Step 4

Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.

Step 5

Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.

Step 6

Enjoy!