Ingredients
For The Chicken:
- 1 pound chicken breast boneless and skinless
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
For The Pesto:
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup basil firmly packed, plus more for garnish
- 2 teaspoon fresh garlic minced
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
For The Zoodles:
- 4 medium zucchinis spiralized
- 2 teaspoon salt
For The Tomatoes:
- 2 cups cherry tomatoes
- 2 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
Instructions
Cook The Chicken:
- Preheat oven to 350°F. Rub the chicken with olive oil and sprinkle with salt and pepper. Bake until no longer pink inside, about 25-30 minutes. Remove chicken from oven and increase oven temperature to 400°F.
Make The Pesto:
- While the chicken cooks, combine the Greek yogurt, basil, and garlic in a small food processor. 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 pesto sauce to a medium bowl.
Prep The Zoodles:
- Place a strainer over a large bowl and add the zoodles to it. Sprinkle with the salt and stir to coat. Let them sit and release their moisture, stirring every so often.
Cook The Tomatoes:
- In a medium bowl toss the tomatoes with olive oil. Sprinkle with the salt and then spread onto a baking sheet. Bake in the 400°F oven (after chicken has been removed) until the tomatoes just begin to soften and burst, about 10-12 minutes. Remove from oven and set aside to cool.
Assemble The Bowls:
- Dice the cooked chicken. Stir it into the pesto, making sure all chicken pieces are evenly coated. Divide the chicken between meal prep bowls.
- Divide cooked tomatoes between the meal prep bowls.
- Squeeze out as much moisture from the zoodles as you can. Divide them between the meal prep bowls. Add more fresh basil if you'd like.
- Cover and chill in the fridge for at least 2 hours.
