Courgette noodles with pesto chicken

Method

Start by slicing the courgettes lengthways into thin ribbons using a mandoline or vegetable peeler, then set aside. Season the chicken breast with salt and pepper on both sides. Heat a tablespoon of oil in a large frying pan over medium-high heat and cook the chicken for 6 to 7 minutes each side until golden and the internal temperature reaches 75°C; the meat should feel firm to the touch. Transfer to a warm plate and rest for 5 minutes, then slice into strips.

While the chicken rests, wipe out the pan and return to medium heat. Add the courgette ribbons in batches, tossing gently for 2 to 3 minutes until just tender but still with slight bite; don't overcrowd the pan. Toast the pine nuts in a separate dry pan over medium heat for 2 to 3 minutes, shaking frequently, until fragrant and lightly coloured.

Combine the warm courgette noodles with the pesto in a bowl, tossing to coat evenly. Halve the cherry tomatoes and scatter over the top along with the pine nuts and sliced chicken. Serve at once while the courgettes are still warm.