Balsamic Chicken Bedded on Parmesan Pesto Zucchini & Carrot Zoodles
  • •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. 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. 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. 3. Prepare vegetables at bottom of bowl, top with chicken and then pour over the balsamic glaze.
  4. **for non low carb substitute vegetables with regular noodles
Kelsey Atchison