A garlicky zip of pesto, balanced by the sweetness bursting from skillet-fried tomatoes… this dish is easy to “throw together” when you want a fancy-looking dinner in a time crunch.
Prep Time: 5 min.
Cook Time: 25 min.
Total Time: 30 min.
- 2 tablespoons avocado oil
- 1 1/2 lbs. organic chicken breast, boneless and skinless, diced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes
- 1/3 cup basil, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup basil pesto
- 3 large zucchini, spiralized
- 1/4 teaspoon red chili flakes
In a large cast-iron skillet, add 1 tablespoon avocado oil and chicken breasts. Cook until interior temperature reaches 165F and is cooked through and browned.
When chicken has cooked, set aside. Add the remaining tablespoon of avocado oil, garlic, and cherry tomatoes to the skillet. Saute for 3-5 minutes or until fragrant.
Add cooked chicken to the pan, along with minced basil, sea salt, pepper, pesto, and zucchini noodles. Stir to combine. Saute for 3 minutes or until zucchini has slightly softened.
Season with red chili flakes and serve immediately.