Spiralize the zucchini: Trim ends and use a spiralizer to make noodles. If you don’t have one, use a julienne peeler or buy pre-spiralized zucchini. Spread zoodles on a towel and lightly salt to draw out moisture. Let sit 10–15 minutes, then pat dry.

Season the chicken: Pat chicken dry. Season both sides with salt, pepper, and a drizzle of olive oil. For extra flavor, add lemon zest and a pinch of red pepper flakes.

Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Cook breasts 4–6 minutes per side (thighs 5–7), until golden and cooked through. Transfer to a plate to rest, then slice.

Make the pesto (if homemade): In a food processor, pulse basil, Parmesan, pine nuts, and garlic. Stream in olive oil until creamy. Season with salt and pepper. Adjust consistency with a splash more oil if needed.

Quick sauté the zoodles: In the same skillet, add 1 tablespoon olive oil and the minced garlic. Cook 15–20 seconds until fragrant. Add zoodles and toss over medium heat for 1–2 minutes, just until warmed and slightly tender. Do not overcook or they’ll get watery.

Add pesto and tomatoes: Remove the skillet from heat. Toss zoodles with pesto, cherry tomatoes, and a squeeze of lemon juice. If it looks dry, add a drizzle of olive oil or a tablespoon of warm water.

Finish and serve: Top with sliced chicken, more Parmesan, black pepper, and a little lemon zest. Taste and adjust salt. Serve immediately.