Pesto Chicken Zoodle Bake

Ingredients

• 8 oz boneless, skinless chicken breast, pounded to even thickness
• 2 tbsp basil pesto (light)
• 1 cup cherry tomatoes, halved
• 2 cups spiralized zucchini (zoodles)
• 1 tsp olive oil
• Salt & black pepper

Steps

1. Season chicken with salt, pepper, and the listed spices.
2. Sear in a hot skillet with olive oil 3–4 minutes per side; cook to 165°F.
3. Cook veggies in the same pan (add a splash of water if needed) until crisp-tender.
4. Finish with sauce (lemon/yogurt/pesto) and serve with the measured side.