🥬 Chicken with Zucchini & Dairy-Free Pesto

Preparation

1. Make the cheese-free pesto first: place the basil leaves, pine nuts, garlic, and a generous splash of olive oil into a food processor or mortar and pestle. Blend into a smooth green pesto and season with salt and pepper.
2. Heat a little olive oil in a skillet and cook the cubed chicken until golden brown and cooked all the way through. Remove the chicken from the pan and set aside.
3. If needed, add a tiny bit more oil to the same pan and sauté the zucchini pieces for 3-5 minutes until tender-crisp.
4. Return the cooked chicken to the pan with the zucchini and lower the heat.
5. Add the homemade pesto to the pan, toss everything together gently until all components are warm and well coated, and serve immediately.