Step 1

Season the chicken breast on both sides with salt and pepper, and rub chicken with pesto.

Step 2

In a large size skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken breast for 5-8 minutes on each side, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove chicken breast from skillet and transfer to a plate.

Step 3

In the same skillet, add olive oil and reduce the heat to low-medium temperature. Add the cherry tomatoes and sauté for 1-2 minutes.

Step 4

In a small bowl, whisk together the coconut milk, arrowroot starch, pesto, and minced garlic. Add the sauce to the skillet and bring it to a simmer.

Step 5

Reduce the heat to low. Add the chicken back to the skillet and spoon the creamy sauce over the chicken. Cook until the chicken is warmed and heated through. Serve hot.

Step 6

Serve the pesto chicken with zucchini noodles. See how to make in the notes section below.