Keto chicken pesto zoodle salad

Instructions
1-Place the chicken thighs in a medium pot and add cold water until the chicken is just covered.

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2-Bring to a boil. Then reduce the heat to medium-low and simmer for 15 minutes or until the chicken is thoroughly cooked.
3-Remove the chicken from the water and shred it using two forks. Set aside.
4-While the chicken is cooking, spiralize the zucchini and place the zoodles in a large mixing bowl.
5-Pour the pesto over the zoodles, and toss with tongs to completely coat the zoodles.
6-Add shredded chicken, tomatoes, and feta to the zoodles and gently toss with tongs until evenly combined. Drizzle with olive oil.
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Ingredients
11⁄3 lbs. boneless chicken thighs
1⁄3 cup (2¾ oz.) sugar-free green pesto
5 oz. cherry tomatoes, halved
4 oz. (¾ cup) feta cheese, crumbled or cubed
12 oz. zucchini or zucchini noodles
3 tbsp. olive oil
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