Zoodles with chicken and pesto

Method

1. Cut each chicken breast into two thinner steaks. To do this, place your hand flat on top of the chicken and use a sharp knife to slice through, horizontally.
2. Combine the lemon zest, 2 tablespoons of the olive oil and the oregano in a shallow dish and season with salt and pepper. Add the chicken and turn to coat. Set aside to marinate.
3. Trim the ends of the zucchini, then use a spiraliser to cut the zucchini into ‘zoodles’ (or see the note on page 65 on how to hand-cut them). Put the zoodles between layers of paper towel and pat them dry, pressing down firmly to remove any excess water. Set aside on paper towel.
4. If you are making your own pesto, prepare it now.
5. Heat a large frying pan over a medium–high heat and dry-fry the chicken, in batches if necessary, for 3–4 minutes on each side, or until cooked through. Transfer to a plate and pour over the lemon juice. Turn the chicken to coat. Set the chicken aside and keep it warm.
6. Wipe out the pan and heat 1 tablespoon of olive oil in the same pan over a high heat. Once the oil is hot, add half the zoodles and cook for 2 minutes, moving them about with tongs, being careful not to break them. Put them in a large bowl and cook the remaining zoodles with an extra tablespoon of oil. Add them to the bowl, add the pesto and cherry tomatoes and toss gently to combine.
7. Thinly slice the chicken. Divide the zoodles between bowls and top with the chicken. Scatter over the basil leaves (if using) and serve the carrot and/or cucumber batons on the side, if desired. Serve the zoodles immediately or they can become soggy.