Pan-Seared Pesto Chicken with Zucchini Noodles

Slice the chicken breast into bite-sized strips and season with salt and pepper.

Heat one tablespoon of olive oil in a large skillet over medium-high heat and brown the chicken for 6 minutes until cooked through.

Remove the chicken from the pan and set aside.

Use a vegetable peeler or spiralizer to create thin ribbons from the zucchini.

Add the remaining oil to the pan and sauté the zucchini ribbons for 3 minutes until just tender.

Halve the cherry tomatoes and toss them into the pan with the zucchini for 2 minutes.

Return the chicken to the pan and stir in the pesto for 1 minute until everything is evenly coated.

Serve immediately topped with shaved parmesan cheese.