Grilled Chicken With Walnut Pesto Zoodles Recipe

This satisfying meal is part of our new System 21 plan to help you reach your weight loss goalsin the New Year. Head over to our recipe page for more easy and delicious dishes you canmake on the program.

For the pesto:
1/4 cup walnuts (toasted)
2 tablespoons parmesan cheese (grated)
1/2 clove garlic
1 zest of lemon
1 cup basil leaves
2 cups Tuscan kale (stripped from stem and torn into pieces)
4 tablespoons olive oil
Kosher salt to taste
1/4 teaspoon red pepper flake
For the chicken:
2 boneless skinless chicken breasts
Kosher salt and cracked black pepper to taste
1 tablespoon olive oil
For the zoodles:
3 zucchini (cut into noodles or 1 pound pre-packaged zucchini noodles)
3 tablespoons Kosher salt

For the pesto: Place all of the ingredients except for the olive oil into the food processor andpulse to combine. With the motor running add the olive oil in a stream until the mixturebecomes creamy and well-incorporated. Taste for seasoning and adjust if necessary. Set aside.This can be made the day before or frozen.

For the chicken: Heat a grill or grill pan over medium-high heat. Season the chicken breasts onall sides with salt and pepper and drizzle with olive oil. Place the chicken on the grill or in thegrill pan and cook for 3-4 minutes per side. Remove the chicken to a cutting board and let restfor 5 minutes before slicing.

For the zoodles: Bring a large pot of water to a boil and season with salt. Add in the zucchininoodles and cook for about 2 minutes. Drain very well but keep 1/4 cup of the pot water.Heat a large nonstick skillet over medium heat and add the pesto and the reserved water to thepan. Add the noodles and the chicken and toss to combine.

Serve and top with a little shaved parmesan and a squeeze of lemon to finish.

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