I used homemade pesto, but you can use any store-bought pesto you like to make this dish. This is a light and healthy dinner that can be adapted to suit your cravings.  I used air fried zoodles, but you can use a traditional pasta too. If you are looking for a veggie most meal this will definitely fit the bill.

Ingredients:

4 thin chicken breasts

½ cup pesto

½ cup nonfat plain Greek yogurt

½ red onion diced

1 tablespoon extra-virgin olive oil (I used a Basil infused oil)

2 teaspoons Italian seasoning blend divided

1 cup cherry tomatoes halved

1 zucchini made into noodles or cut into thin slices

1 bunch rainbow chard or kale leaves torn thick stems discarded

2 tablespoons lemon juice

1 garlic clove

Grated parmesan cheese

Pesto-

3 cups fresh basil

½ cup extra virgin olive oil

¼ cup grated parmesan cheese

1/4 cup pine nuts

2 garlic cloves minced

Directions:

1. Marinate chicken by drizzling 1 tablespoon olive oil and 1 teaspoon of Italian seasoning over the chicken.  Refrigerate for at least 30 minutes.
2. Preheat a grill to high heat.  Grill the chicken for 3 minutes per side.
3. Spray the zoodles with olive oil spray. Sprinkle with 1 teaspoon Italian seasoning. Air fry at 360 for 8 minutes.  Mix around.  Cook for an additional 3 minutes.
4. Spray a nonstick pan with olive oil spray. Add the garlic and sliced red onion to the pan and heat on medium for 1 minute. 
5. Add the rainbow chard and 2 tablespoons of lemon juice.  Cook until wilted.
6. Pesto-Add all ingredients to food processor.  Pulse to mix.  Add more olive oil if needed to reach desired consistency.
7. Mix pesto and yogurt in a small bowl.
8. To serve- Place a layer of Swiss chard topped with chicken and zoodles on the side. Drizzle the pesto sauce over the chicken and zoodles.  Top the chicken with cherry tomatoes.
9. Sprinkle with grated parmesan cheese.
10. Enjoy!