Basil Pesto Chicken Pasta Meal Prep Bowls

Preheat oven to 350ºF. Rub chicken with olive oil and sprinkle with salt and pepper. Bake until no longer pink inside, about 25–30 minutes. Once cooked, increase oven temperature to 400ºF.

While chicken cooks, combine Greek yogurt, basil and garlic in a small food processor (mine is 3 cups) and process until broken down and creamy, stopping to scrape down the sides as necessary. With the food processor running, stream in olive oil until well mixed. Season to taste with salt and pepper and transfer to a medium bowl.

Dice cooked chicken and stir into the pesto. Divide chicken between meal prep bowls.

Place a strainer over a large bowl and add zoodles into it. Sprinkle with salt and stir to coat. Let them sit and release their moisture, stirring every so often.

In a medium bowl, toss tomatoes and olive oil together. Sprinkle with sea salt and then spread onto a baking sheet. Bake until tomatoes just begin to soften and burst, about 10–12 minutes. Divide between the meal prep bowls.

Squeeze out as much moisture from the zoodles as you can and then divide between the meal prep bowls. Add some more sliced basil if you’d like.

Cover and refrigerate at least 2 hours, or up to 3–4 days for meal prep.

Note: If you don’t want to use zucchini noodles, you can also cook 8 ounces of pasta to package directions and use that instead.