📖 Instructions

1. Prepare the Zucchini Noodles: Wash the zucchinis thoroughly. Use a spiralizer to turn them into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide, ribbon-like noodles.
2. Salt the Zucchini Noodles: Place the zucchini noodles in a colander. Sprinkle them with a teaspoon of salt. Let them sit for about 15-20 minutes. This helps to draw out excess moisture, preventing the dish from becoming watery. After 20 minutes, gently squeeze out any remaining water with your hands or a clean kitchen towel. This step is crucial for best result.
3. Marinate the Chicken: In a bowl, combine the chicken breasts with 2 tablespoons of pesto, 1 tablespoon of olive oil, minced garlic, salt, and pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes, or up to a few hours in the refrigerator for more flavor. If you are in rush, skip this step
4. Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. This helps to retain the juices.
5. Prepare the Creamy Pesto Sauce: In a large skillet or pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it. Pour in the heavy cream or coconut cream and bring to a simmer. Stir in the remaining pesto and grated Parmesan cheese (if using). Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Remember to taste to make sure it is well
6. Cook the Zucchini Noodles: Add the prepared zucchini noodles to the skillet with the creamy pesto sauce. Toss gently to coat the noodles evenly with the sauce. Cook for about 2-3 minutes, until the noodles are heated through and slightly softened, but still have a bit of a bite. Avoid overcooking, as they can become mushy.
7. Assemble the Dish: Divide the creamy pesto zucchini noodles among plates or bowls. Slice the grilled chicken breasts and arrange them on top of the noodles. Garnish with additional grated Parmesan cheese (if using), a sprinkle of fresh basil leaves, and a drizzle of olive oil, if desired. Serve immediately and enjoy your yummy dish