with Cilantro Pesto & Grilled Chicken


  • 2 large or 4 small zucchini, trimmed

  • 1/4 tsp sea salt

  • 1 cup packed fresh cilantro

  • 2 tbsp chopped unsalted walnuts

  • 2 tbsp chopped shallot

  • 1 1/2 tbsp Parmesan cheese

  • Zest and juice of ½ lemon

  • 2 small cloves garlic

  • 1/2 tsp dried oregano

  • 1 tbsp plus 1/2 tsp extra-virgin olive oil, divided

  • 8 oz chicken breast tenders

  • 1/8 tsp ground black pepper


Working one at a time, secure zucchini in a spiral maker and turn crank to create “zoodles,” long strands that resemble spaghetti.

(NOTE: Always read directions for your spiral maker as directions vary by brand.) Cut any zoodles that are very long in half. Line a large baking sheet with a double layer of paper towel and spread zoodles on sheet in a single layer. Gently squeeze with more paper towels. Sprinkle with salt; set aside 30 to 45 minutes. Working in batches, transfer to another sheet lined with paper towel; gently squeeze out moisture.

In a small food processor, pulse cilantro, walnuts, shallot, Parmesan, lemon zest and juice, garlic and oregano. With machine running, stream in 1 tbsp oil. Set aside.

Place chicken between 2 sheets of wax paper. Using a mallet, pound to 1-inch thickness. In a large skillet on medium-high, heat remaining ½ tsp oil. Season chicken with pepper. Cook for 4 to 6 minutes, turning once, until cooked through and golden. Transfer to a cutting board, let rest 5 minutes and then slice.

Mist same skillet with cooking spray and heat on medium-high. Add zoodles, cook for 2 to 3 minutes, until slightly softened. Remove from heat; toss with reserved pesto. Divide among plates; top with chicken.