📖 Instructions

1. First things first, let's prep those zucchini. If you're using a spiralizer, this is where you’ll unleash its noodle-making magic. If not, grab your peeler and create long, thin ribbons of zucchini. It’s a little more elbow grease but gets the job done equally well. Don’t worry about getting perfect noodles; rustic is charming!
2. Next, in a large skillet, heat a tablespoon of olive oil over medium-high heat. Season your chicken breast with salt, pepper, maybe some garlic powder if you're feeling fancy. Sizzle that chicken until it’s cooked through and beautifully browned, about 6-8 minutes per side. Don’t overcrowd the pan. Work in batches if needed.
3. Once the chicken is done, set it aside and rest. Now, its the pesto’s turn to shine. In a large bowl, you’ll gently toss your zucchini noodles with about 2 tablespoons of pesto. Feel free to adjust the amount to your taste. If your pesto is a bit thick, add a teaspoon or two of olive oil to loosen it up. We want the noodles nicely coated but not swimming in pesto.
4. Add the cooked and sliced chicken to the zucchini noodles and give it a good mix. Make sure everything is well combined. Taste and adjust the seasoning as needed. A pinch more salt or a squeeze of lemon juice might elevate the dish even further. At this point, I often add a sprinkle of freshly grated Parmesan cheese if I have any on hand; total perfection!
5. Time to serve. This is quick dish, so I suggest serving immediately. Garnish with a few fresh basil leaves if you're feeling fancy. That little green touch adds the final flourish. Enjoy the beautiful colors and delicious taste!