Creamy Pesto Chicken with Zoodles

– 2 skinless, boneless chicken breasts, cut in half horizontally to make 4 thinner steaks – 1/2 tsp salt, plus extra to serve – 1/4 tsp cracked black pepper, plus extra to serve – 1 tsp garlic powder – 1 tsp sweet paprika – 2 tbsp olive oil – 1 tbsp freshly minced garlic – 250 g (9 oz) cherry or grape tomatoes


Preheat your oven to 170 degrees Celsius (if you have a fan-forced setting). Line a 20cm square cake tin with baking paper, making sure the paper hangs over the edges.

Separate the eggs. Put the egg whites in a clean, dry bowl. Use an electric mixer to beat them until they're stiff. Set them aside.

In a big bowl, mix the egg yolks and caster sugar with the electric mixer until they're light and frothy.

With the mixer still on low, slowly add the melted butter and vanilla extract. Then add the sifted flour a bit at a time.

Slowly pour in the lukewarm milk while still mixing on low-medium speed until everything is mixed well.

Pour the batter into the prepared cake tin and put it in the preheated oven