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Zucchini Noodles with Pesto and Chicken

Zucchini noodles with pesto and chicken

Make healthy zucchini noodles with pesto and chicken in 30 minutes! A low-carb, flavorful dinner perfect for busy weeknights.
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Course: dinner
Cuisine: American, Italian
Keyword: pesto and chicken, Zucchini noodles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 320kcal
Cost: $21

Equipment

  • Spiralizer or vegetable peeler
  • Large skillet
  • Grill pan or regular skillet
  • Food processor (for homemade pesto)
  • Kitchen tongs

Ingredients

For the Zucchini Noodles:

  • 4 medium zucchini, spiralized (about 4-5 cups of noodles)
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Grilled Chicken:

  • 2 large chicken breasts (about 1 pound)
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Fresh Pesto:

  • 2 cups fresh basil leaves, packed
  • ½ cup freshly grated Parmesan cheese
  • ⅓ cup pine nuts (or walnuts for a budget-friendly option)
  • 3 cloves garlic, peeled
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Garnish:

  • Cherry tomatoes, halved
  • Extra Parmesan cheese
  • Fresh basil leaves
  • Pine nuts

Instructions

Preparing the Chicken

  • Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  • Heat a grill pan or skillet over medium-high heat.
  • Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
  • Let rest for 5 minutes before slicing into strips.

Making the Pesto

  • In a food processor, combine basil, Parmesan, pine nuts, and garlic.
  • Pulse until coarsely chopped.
  • With the processor running, slowly drizzle in olive oil until smooth.
  • Season with salt and pepper to taste.

Preparing the Zucchini Noodles

  • Using a spiralizer, create noodles from the zucchini. If you don't have a spiralizer, use a vegetable peeler to create long ribbons.
  • Heat olive oil in a large skillet over medium heat.
  • Add zucchini noodles, salt, and pepper.
  • Cook for 3-4 minutes, tossing occasionally, until just tender but still slightly crisp.

Assembly

  • Drain any excess liquid from the zucchini noodles.
  • Toss the warm noodles with ½ cup of the prepared pesto.
  • Top with sliced grilled chicken.
  • Garnish with halved cherry tomatoes, extra Parmesan, fresh basil, and pine nuts.

Notes

  • Don't overcook the zucchini noodles – they should be al dente to prevent becoming mushy
  • Pat the spiralized zucchini with paper towels before cooking to remove excess moisture
  • If using store-bought pesto, warm it slightly before tossing with the noodles
  • Season the noodles well – zucchini needs adequate salt to bring out its flavor

Nutrition

Calories: 320kcal | Carbohydrates: 11g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 45mg