Bio Keto Zucchini Noodles with Pesto and Grilled Chicken

Ingredients:

• 2 medium organic zucchinis
• 2 organic free-range chicken breasts
• Salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 cup fresh organic basil leaves
• 2 cloves organic garlic
• 1/4 cup pine nuts
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup extra-virgin olive oil

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles (zoodles). Set aside.
2. Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a grill pan over medium heat. Grill the chicken for 6-7 minutes on each side or until fully cooked. Let rest for a few minutes, then slice.
3. In a food processor, combine basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until blended. While the processor is running, slowly add 1/4 cup olive oil until the pesto reaches a smooth consistency.
4. Toss the zucchini noodles with the pesto sauce until well coated.
5. Top the zoodles with grilled chicken slices and serve immediately.