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Balsamic Chicken Bedded on Parmesan Pesto Zucchini & Carrot Zoodles

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Kelsey Atchison

Ingredients You'll Need

•4 boneless skinless chicken breasts
•2 large zucchini
•4 large stalks carrot
•2 large roma tomatoes
•1 chunk whole milk mozzarella cheese
• balsamic glaze (not dressing, glaze)
• fresh basil leaves
• heavy cream
• pesto
• parmesan cheese
•white wine vinegar


1. Slice chicken breasts to create a pocket in the middle. Slice thick slices of mozzarella, slice tomatoes into semi thick slices and dice basil leaves. Place two slices of cheese, two tomato slices and a helping of chopped basil leaves into each chicken breast and place in baking dish. Drizzle with olive oil, salt, pepper, and chopped garlic (about 2-3 cloves). Also top with any remaining tomato slices or mozzarella cheese you my have. Bake on 375 for 45-60 minutes.
2. Using a spiralizer, create noodles out of zucchini & carrot. Over medium heat place all zoodles into a large skillet or sauce pan and add in 1/2 cup heavy cream, 1 tbsp pesto sauce, 1/2 cup Parmesan cheese, 1 minced garlic clove, 2 tbsp white wine vinegar, salt & pepper. Stir and cover for 8 minutes, uncover and cook for an additional 7-10 minutes or until vegetables are fully cooked through.
3. Prepare vegetables at bottom of bowl, top with chicken and then pour over the balsamic glaze.

**for non low carb substitute vegetables with regular noodles

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