Healthy Pesto Chicken and Zoodles

Preheat oven to 350ºF. Use chicken broth to thin pesto to more of a salsa-like consistency. You want it to be a little watery.

Put chicken into a glass baking dish. Season with poultry seasoning. Put a little pesto on top of each piece. Cover with foil and bake for 15–20 minutes or until internal temperature reaches 160ºF.

While it bakes, spiralize zucchini. Place zoodles in a pot over low-medium heat and add small amounts of pesto and mix until pesto is spread evenly. Remember to save some pesto for the chicken.

Once chicken is done and has rested for 5–7 minutes, serve on a bed of zoodles and add remaining sauce to the chicken.