FOR THE CHICKEN In a ziplock bag, add the chicken breast, 1 Tbsp minced garlic, 1 Tbsp onion powder, 1 Tbsp oregano, 1 tsp coriander, 1 tsp salt, 1 tsp pepper, and 2 Tbsp olive oil. Place in the fridge for at least 30 minutes to marinate. After the chicken has marinated, heat a grill pan or skillet over medium high heat. Cook the chicken until it has reached an internal temperature of 165°F, around 5-7 minutes each side. Allow to rest and cut into slices about ¼” thick.

FOR THE ROASTED CARROTS Preheat your oven to 425°F. Peel your carrots and cut off the stems. Cut the carrots on a bias into 2 inch pieces. In a large bowl, toss the carrots with 1 Tbsp of olive oil and garlic. Transfer the carrots to a sheet pan and bake for 10-12 minutes and flip. Bake an additional 10 minutes or until soft.

FOR THE ZUCCHINI NOODLES Wash and spiralize your zucchinis into noodles. Leave them raw for best results.

FOR THE PESTO In a blender, mix together ½ cup of fresh basil, 1 avocado, 2 cloves of garlic, 1 Tbsp lemon juice, 2 Tbsp pine nuts, 2 Tbsp olive oil and Salt and pepper to taste. Add to the zoodles and mix

PLATING Divide your ingredients evenly based on your selected servings