Rub 1 Tbsp avocado oil over chicken and season with salt, garlic powder, and onion powder.
Heat 2 Tbsp avocado oil in a cast iron skillet. Once the oil is hot, place chicken breast, skin side
down, on the skillet and cook for 15 minutes on medium-high. Flip the chicken then place the skillet
in the oven for another 15 minutes, or until the chicken is completely cooked through.
Meanwhile, boil artichokes for 30 minutes, or until they are completely cooked through. Once the
artichokes are fully cooked, flip upside down and drain the water from the artichoke. Allow the artichoke to cool, then remove the hearts from the center. Chop hearts into bite-sized pieces then set aside.
To make the pesto, add all ingredients into a high-speed blender and blend until smooth. Set aside.
Remove the meat from the chicken bones and cut into bite-sized pieces, then set aside.
Using a spiralizer, spiralize 4 zucchinis, then set aside.
Heat 1 Tbsp olive oil in a large skillet. Add in zucchini noodles and cook for 2-3 minutes. Stir in
chicken, artichoke hearts, and pesto until well combined.