To prepare, wash and spiralize squash and zucchini, cut raw chicken into 1 inch cubes, and heat two skillets sprayed lightly with olive oil.

Turn first skillet to high heat and add chicken. Season with 1/2 tsp salt, 1/2 tb garlic, and 1/8 tsp cayenne. 

Seer chicken for 1 minute then reduce to medium heat and stir occasionally until chicken is fully cooked, about 5 minutes. 

While chicken is cooking, add spiraled vegetables and mushrooms to second skillet on medium heat. Add remaining 1/2 tsp salt, 1/2 tb garlic, and 1/8 tsp cayenne. Stir occasionally until vegetables are tender.

Heat 1 cup if pesto on the stove or in the microwave. 

Plate the spiraled veggies and mushrooms then top it off with the pesto and cooked chicken. Add additional salt and cayenne to taste. Enjoy!