Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • 2 medium (500g) zucchinis, spiralized
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) mini mozzarella pearls
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 2 tbsp (30ml) basil pesto
  • 1 tbsp (15ml) balsamic glaze
  • 1 cup (30g) fresh baby spinach

Instructions:

  1. Spiralize the zucchinis into noodles. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes. Gently pat them dry with paper towels to remove excess moisture.
  2. Pat the chicken cubes dry and season with sea salt, cracked black pepper, and garlic powder.
  3. Heat 1 tbsp (15ml) of olive oil in a skillet over medium-high heat. Add chicken in a single layer; sear without moving for 3 minutes until a golden-brown crust forms. Flip and cook for another 3-4 minutes until cooked through. Remove chicken from the pan and set aside.
  4. In the same pan, add the remaining 1 tbsp (15ml) of oil. Toss in the zoodles and baby spinach. Sauté for 2-3 minutes until the spinach wilts and zoodles are slightly tender.
  5. Return the cooked chicken to the pan. Stir in the halved cherry tomatoes, mozzarella pearls, and basil pesto using residual heat to warm through without melting the cheese completely.
  6. Plate the zoodles and garnish with fresh basil chiffonade and a drizzle of balsamic glaze.