• 2 tbsp olive oil
  • 2 lbs chicken
  • 1 tbsp minced garlic
  • 1 lb cherry tomatoes
  • 1 tsp pepper
  • 1 tsp salt
  • ¼ cup basil finely chopped
  • 2 tbsp parsley finely chopped
  • 1/2 cup Trader Joe’s Kale Cashew Basil Pesto or homemade
  • 2 large zucchini spiralized with water squeezed out


  1. Heat one tbsp olive oil in pan. Sauté chicken until browned on all sides, about 20 minutes.
  2. While chicken is cooking, halve tomatoes, spiralize zucchini and chop garlic/herbs
  3. Once chicken is browned, remove from the pan and set aside.
  4. Add an additional tablespoon of olive oil to the same pan. Heat olive oil, and add in 1 tbsp minced garlic. Sauté until fragrant, about 1 minute.
  5. Stir in cherry tomatoes, salt, pepper and herbs to olive oil/garlic mixture. Sauté for 5 minutes or until tomatoes are soft
  6. Once tomatoes are softened, stir in pesto and return chicken to the pan.
  7. Using tongs, gently toss in raw zucchini noodles, coating evenly in tomato/pesto mixture. Saute for an additional 1-2 minutes over medium heat until zucchini starts to soften.
  8. Serve + enjoy.
  9. Optional if not whole30 – top with parmesan cheese!

This article and recipe adapted from this site

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