| 7 | 10 | 270 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 2 medium | Zucchini (2-3, can be made ahead and refrigerated) |
| 1 cup | Basil, fresh (tightly packed leaves) |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp | Lemon juice |
| 1/4 cup | Roma tomatoes |
| 1 dash | Salt and pepper (to taste) |
| 284 gm | Chicken breast, boneless, skinless |
1. With a spiralizer, mandolin, or peeler - cut the zucchini into long noodle shaped pieces and set aside.
2. Preheat oven to 350 degrees. Place chicken on an oven safe pan and cook for 25-30 minutes. With chicken you can use a thermometer and be sure the center of the meat is at 165 degrees for proper cooking. So by the 25 minute mark, it may be at the 165 degrees for the internal temperature. Be sure to stick your meat thermometer so that the tip is in the center of the chicken for the proper temperature reading.
3. In a blender, place all of the other ingredients except olive oil and roma tomatoes and process for 5 seconds. With the machine running, drizzle I the olive oil until blended.
4. Place all ingredients (including zucchini) in a bowl. Stir in tomatoes. Toss and Serve.
Zucchini
contains anti-inflammatory, antioxidants and phytonutrients, all important for the overall maintenance of health
| Meat | 1.6 |
| Vegetables | 3.2 |
