Ingredients
4 small chicken breasts
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp Italian Seasonings
1 tsp minced garlic
Arugula Pesto
4 cups fresh arugula
1 cup fresh basil
1/4 cup pine nuts
1/4 cup olive oil
1 tsp minced garlic
1 tsp sea salt
2 roma tomatoes, thinly sliced
4 cups cooked zucchini pasta
Preparation
In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings and minced garlic. Toss to coat. Grill chicken breasts over medium heat for about 6-8 minutes on each side or until cooked through. Alternatively, you can saute the chicken breasts in a large skillet over medium heat for about 6-8 minutes on each side.
Meanwhile, combine arugula, pine nuts, basil, garlic and salt in a food processor. While greens are blending, drizzle in olive oil. Blend until smooth. Slice chicken breasts and place over zucchini pasta. Top with tomato slices and arugula pesto. Sprinkle a little parmesan cheese if desired.
