1 x 300g chicken breast, trimmed and halved horizontally
2 medium zucchinis
2 garlic, crushed
2 teaspoons lemon zest
1 tablespoon lemon juice
¼ cup finely grated parmesan, plus extra to serve
2 tablespoons toasted pine nuts and basil leaves to serve
Preheat grill pan to medium high heat.
Season chicken, lightly spray grill with olive oil spray.
Cook chicken pieces for 2 mins each side, or until cooked. Set aside to cool, slice thickly.
Using a spiralizer or a julienne peeler, create noodles from the zucchini.
Heat an oiled medium sized fry pan over medium high heat. Fry garlic for a minute. Stir gently, then add the noodles. Gently toss to coat, stir through juice.
Take the pan off the heat, then stir through the cheese and zest
Arrange noodles on plate/container, add basil leaves and pine nuts.
Top with chicken pieces, extra parmesan and pour over the Basil Pesto Finishing sauce.