Basil Pesto Chicken Zucchini Noodles

• 210 g (210 g raw boneless skinless chicken breast) — Boneless skinless chicken breast, raw
• 220 g (220 g raw zucchini) — Raw zucchini
• 40 g (2 tbsp plus 2 tsp (40 g) prepared basil pesto, divided) — Prepared basil pesto
• 8 g (2 tsp (8 g) extra-virgin olive oil, divided) — Extra-virgin olive oil

Method

1. 1Spiralize and dry the zucchiniTrim the zucchini, spiralize all 220 g into long strands, spread them on a clean towel, and press firmly to remove surface moisture.2 min 30 secLook for: The zucchini strands are long, dry to the touch, and free of watery pooling.Safety: Keep the prepared zucchini away from raw chicken and its utensils.
2. 2Prepare the chickenPat the chicken dry and slice it horizontally into two even cutlets no thicker than 1.5 cm.1 min 15 secLook for: Both cutlets are dry and uniform enough to cook at the same rate.Safety: Wash hands and sanitize the knife and board after handling raw chicken.
3. 3Sear the chickenHeat 4 g olive oil in a skillet over medium-high heat, add both chicken cutlets, and cook for 4 minutes per side.8 min · 165°FLook for: Both surfaces are browned and each thickest center reaches 165°F.Safety: Check both cutlets with a clean thermometer and continue cooking any piece below 165°F.
4. 4Rest and slice the chickenTransfer the fully cooked chicken to a clean plate, rest for 5 minutes, then slice both cutlets across the grain.5 minLook for: The rested chicken retains its juices and every slice has an opaque center.Safety: Do not reuse the raw-chicken board or plate.
5. 5Cook and sauce the zucchini noodlesWipe excess liquid from the skillet, add the remaining 4 g olive oil and all zucchini strands, and toss over high heat for 90 seconds. Turn off the heat and fold in 30 g pesto.2 minLook for: The zucchini is hot and flexible but still has bite, and the pesto clings without a water puddle.Safety: Keep pesto refrigerated until use and remove the skillet from heat before adding it.
6. 6Build the complete pesto bowlTransfer every pesto-coated zucchini strand to a bowl, arrange all sliced chicken on top, and spoon the remaining 10 g pesto over the chicken.45 secLook for: Every measured ingredient is served, with distinct chicken slices over glossy green zucchini strands.Safety: Declare milk and tree-nut allergens from the prepared pesto and refrigerate leftovers within 2 hours.