Chicken breast with pesto zucchini noodles

INGREDIENTS

For the chicken

• 400g pack  The Meat Club chicken breast
• 2 large zucchini
• 250g cherry tomatoes

For the pesto

• 150g parmesan cheese, grated
• 1 large bunch fresh basil
• 1 large bunch fresh parsley
• ½ cup roasted cashews
• ½ extra virgin olive oil
• 6 cloves fresh garlic, crushed
• Salt and pepper to season

PREPARATION

1. Spiral zucchini into a bowl and set aside.
2. Add basil, parsley, cashews, olive oil, 50g of parmesan cheese and garlic to a processor until ingredients form a smooth taste. Season with salt and pepper and add more olive oil to desired consistency.
3. In the meantime, heat a grill pan.
4. Smother chicken breast with olive oil, salt and pepper.
5. Place on hot pan for 3 minutes each side or until golden brown.
6. Remove excess water from zucchini noodles and mix with a generous tablespoon of pesto or more if desired.
7. Serve chicken with zucchini noodles and atop with cheery tomatoes and remaining parmesan cheese.