Zucchini Noodle Pesto Chicken Jars
It’s colourful, nutritious, and thanks to a clever layering trick, it stays crisp and fresh until you’re ready to eat.
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 2 large zucchinis, spiralled
- 2 chicken breasts
- 1 tbsp olive oil
- Salt & black pepper
- 1/2 cup basil pesto
- 2 tbsp grated parmesan
- Juice of ½ lemon
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- 2 tbsp toasted sunflower seeds
How To Make Zucchini Noodle Pesto Chicken Jars
- Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook chicken 5–6 minutes per side until golden and cooked through. Rest, then slice.
- Place spiralised zucchini in a colander. Sprinkle lightly with salt and allow to sit 5 minutes.
- Pat dry with paper towel.
- To assemble jars: spoon pesto into the bottom. Add sliced chicken, tomatoes, cucumber, zucchini noodles, then top with toasted seeds.
- Seal and refrigerate for up to 3 days. Shake before serving.