Chicken:

• 2 6oz chicken breasts

• 1 tablespoon pesto

• 1/4 teaspoon kosher salt

• 1/2 teaspoon black pepper

Zucchini Noodles:

• 3 cups zucchini, spiralized

• 1/4 teaspoon Salt and 1/4 teaspoon pepper to taste

• 1 tablespoon pesto and 4 tablespoons reduced-fat parmesan cheese for toppings

 Directions for Pesto Chicken:

1. In a medium-sized bowl, combine the chicken breasts, pesto, salt, and pepper tossing together until the chicken is coated in the pesto.

2. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes or overnight.

3. Grill or sautè the chicken for about 3-4 minutes per side depending on the thickness of your chicken.

4. Remove the chicken from the heat and let it rest for 5 minutes before slicing.

 Directions for Zucchini Noodles:

1. Heat a large skillet over medium-high heat and spray with cooking spray.

2. Add the spiralized zucchini along with some salt and pepper to taste.

3. Toss everything together and heat through for about 1 minute.

4. Remove from the heat and divide into two bowls.

5. Top the noodles with the sliced chicken, more pesto, and shredded parmesan cheese.

Yield: 2 Servings

Per Serving: 1 LEANER PROTEIN, 1 HEALTHY FAT, 3 GREENS, 3 CONDIMENTS

Nutritional Facts Per Serving: 300 calories, 43g protein, 10g carbohydrate, 10g fat