Add the cut chicken pieces into a large ziplock baggie and top with the 3 tablespoons of olive oil, garlic clove, dried basil, salt, pepper, lemon juice and zest. Seal up the bag and massage the marinade into the chicken, making sure all pieces are well coated. Refrigerate for 20 minutes, while you preheat your grill.
After 20 minutes, grill your chicken. While the chicken is cooking, you can make the pesto sauce.
To make the Pesto Sauce
Add all the nuts, garlic, salt and pepper to the bowl of a food processor. Pulse a few times, then add in the basil and lemon juice, pulse briefly. With the food processor running, stream in the olive oil slowly until combined.
Add in the ½ cup parmesan cheese (reserving the 2 teaspoons) and pulse just enough to combine. Add a little more olive oil if needed to make it loose enough to pour over the zoodles.
Add the zoodles to a bowl and pour some pesto over it, toss to coat. Add the sliced grilled chicken over the top and drizzle some pesto over it. Top with the reserved parmesan cheese and serve!
Pine nuts are used in traditional pesto sauces, but I know they can be difficult to find in some areas. Walnuts are an excellent substitution in this case, and I definitely recommend toasting either nut you decide to use.*Macros include 4 ounces chicken and 1 cup zucchini noodles per serving.