keto Zucchini Noodles with Pesto Chicken

Ingredients

For the Chicken:

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

For the Zucchini Noodles:

• 4 medium zucchinis
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Chicken:
   1. Preheat your oven to 375°F (190°C).
   2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
   3. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
   4. Transfer the chicken to a baking dish and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Let it rest before slicing.
2. Make the Pesto:
   1. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper.
   2. With the processor running, slowly add olive oil until the mixture is smooth. Adjust seasoning if necessary.
3. Prepare the Zucchini Noodles:
   1. Using a spiralizer, create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.
   2. Heat olive oil in a large skillet over medium heat.
   3. Add zucchini noodles and cook for 3-4 minutes, stirring occasionally, until they are tender but still slightly crisp. Season with salt and pepper.
4. Combine:
   1. Slice the cooked chicken and toss it with pesto sauce.
   2. Serve the pesto chicken over the zucchini noodles.