Name: Pesto Chicken Bowls
Ingredients: 1 lb boneless, skinless chicken breast; 1 tbsp extra-virgin olive oil; 1/2 cup plain, non-fat greek yogurt; 1/2 cup basil ((firmly packed, 12g or .75 oz package, plus additional for garnish)); 2 tsp fresh garlic ((minced)); 1 tbsp extra-virgin olive oil; 1/2 tsp fine sea salt ((to taste)); 1/2 tsp pepper ((to taste)); 4 medium zucchinis ((spiralized)); 2 tsp Redmond Real Salt Ancient Fine Sea Salt; 2 cups cherry tomatoes; 2 tsp extra-virgin olive oil; 1/2 tsp fine sea salt

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Pesto Chicken Bowls

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Course: Lunch

Keyword: Bowls, Chicken, Pesto, Tomatoes, Yogurt, Zucchini

Servings: people

Calories: 258kcal

Author: Elite Training Facility

Ingredients

Chicken:

1 lb boneless, skinless chicken breast
1 tbsp extra-virgin olive oil

Pesto:

1/2 cup plain, non-fat greek yogurt
1/2 cup basil (firmly packed, 12g or .75 oz package, plus additional for garnish)
2 tsp fresh garlic (minced)
1 tbsp extra-virgin olive oil
1/2 tsp fine sea salt (to taste)
1/2 tsp pepper (to taste)

Zoodles:

4 medium zucchinis (spiralized)
2 tsp Redmond Real Salt Ancient Fine Sea Salt

Tomatoes:

2 cups cherry tomatoes
2 tsp extra-virgin olive oil
1/2 tsp fine sea salt

Instructions

Preheat your oven to 350. Rub the chicken with the olive oil and sprinkle with salt and pepper. Bake until no longer pink inside, about 25-30 minutes.
While the chicken cooks, combine the Greek yogurt, basil and garlic in a SMALL food processor (mine is 3 cups) and process until broken down and creamy, stopping to scrape down the sides as necessary.
With the food processor running, stream in the olive oil until well mixed. Season to taste with salt and pepper and transfer to a medium bowl.
Once the chicken in cooked, increase the oven temperature to 400 F.
Dice the cooked chicken and stir it into the pesto. Divide the chicken between 4 meal prep bowls.
Place a strainer over a large bowl and add the zoodles into it. Sprinkle with the salt and stir to coat. Let them sit and release their moisture, stirring every so often.
In a medium bowl toss the tomatoes and olive oil together. Sprinkle with the sea salt and then spread onto a baking sheet. Bake until the tomatoes just begin to soften and burst, about 10-12 minutes. Divide between the meal prep bowls.
Squeeze out as much moisture from the zoodles as you can and then divide between the meal prep bowls. Add some more sliced basil if you'd like.
Cover and refrigerate at least 2 hours, or up to 3-4 days for meal prep.