Place a skillet over medium-high heat and rub the chicken on both sides with salt, pepper and 1 Tbsp of olive oil.
Once the skillet is hot, add the chicken and cook for about 5 minutes on each side, or until golden brown and no longer pink on the inside. Set aside and let it rest for a couple of minutes, then shred.
Meanwhile, add all the pesto sauce ingredients in a blender or food processor and blend until smooth.
Place the spiralized zucchini in a large bowl and top with chicken, cherry tomatoes, and pesto sauce.
Garnish with shredded parmesan and fresh basil, then toss and serve immediately.
! Please read the tips and tricks in the article before making this recipe!