Sometimes I’m all about outsourcing. This grilled chicken with pesto “zoodles” (zucchini noodles) dinner is a classic example of how to make a home cooked meal while cutting down on prep and cleanup. I bought the zoodles already prepped from Whole Foods, and the vegan pesto sauce was courtesy of Gotham Greens, but I often make pesto from this recipe because it freezes well.
Marinate the chicken in tamari sauce and coconut aminos plus a healthy amount of sea salt. Grill on both sides until cooked through. Sautee the zoodles in a pan with the pesto sauce until well combined, tender and hot. Andddd that’s it!