Ingredients
Scale
- 1.5 lbs Chicken breast, cut into 1-inch cubes
- 4 medium Zucchinis, spiralized (or 2 pre-packaged bags of zoodles)
- 1/2 cup High-quality basil pesto (check for no added sugar)
- 1 cup Cherry tomatoes, halved
- 2 tbsp Extra virgin olive oil
- 1/2 cup Shredded parmesan cheese
- 1 tsp Garlic powder
- Salt and black pepper to taste
- Optional: Crushed red pepper flakes for heat
Instructions
- Start by spiralizing your zucchinis if you are using fresh whole vegetables. Place the zucchini noodles in a large bowl and sprinkle them with a pinch of salt. Let them sit for 5 minutes, then pat them dry with a paper towel to remove excess moisture. This prevents your meal prep from becoming watery later. Chop your chicken breast into bite-sized pieces and season them generously with garlic powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for about 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F). During the last two minutes of cooking, add the halved cherry tomatoes to the pan just until they begin to soften. Remove the skillet from the heat.
- In a large mixing bowl, toss the cooked chicken and tomatoes with the zucchini noodles. Add the basil pesto and fold everything together until the ingredients are evenly coated. Divide the mixture into four airtight meal prep containers. Top each container with 2 tablespoons of shredded parmesan cheese and a sprinkle of red pepper flakes if you enjoy a little kick.
- Cook Time: 25 minutes