Start by making the almond pesto in a food processor.

Add 1 garlic clove to the food processor and pulse until all diced.

Next, add 1 Cup fresh spinach, 1 Cup packed fresh basil leaves, 1/2 cup peeled almonds, 1/2 tsp salt, 1/8 tsp black pepper, and 1/2 Cup olive oil. Pulse until smooth.

Use the spiralizer to make zucchini pasta noodles.

Toss the noodles in a large bowl with 2 tablespoons of almond pesto.

Make a chicken prep plate with 2 tbsp pesto and 1 tsp olive oil.

Put a frying pan on low heat and spray with olive oil.

Dip the chicken strips into the chicken prep plate mixture of olive oil and pesto covering the entire piece.

Add the chick to the frying pan for 4 minutes on each side until all the chicken is cooked.

Add the chicken to the zucchini noodle pasta bowl and toss.

Once all the chicken is cooked, add the chicken and zucchini noodles to the frying pan to warm up the pasta noodles.

Cook for 2 minutes and serve hot.