Season your chicken generously with sea salt and pepper. Cut into slices and set aside.
Season two large skillets with olive oil over medium heat. Let the olive oil sit for 1-2 minutes until properly heated.
In a large bowl, combine zucchini noodles, olive oil, salt and pepper.
In one skillet, add garlic and sautée for 1 minute, until fragrant. Add the chicken and let it cook on medium heat.
In the other skillet, add zucchini noodles and sautée on medium low heat.
While the chicken and zucchini noodles are cooking, add all avocado pesto ingredients to a food processor and blend until creamy. If the mixture is too creamy, add a little bit of water to thin it out.
Flip the chicken to cook the other side.
Turn the heat off of the zucchini noodles and pour the avocado pesto onto the noodles, flipping them around until fully coated.
Plate the noodles and top with chicken, ciliiegine, tomatoes and fresh basil. Drizzle balsamic vinegar and enjoy!
