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.
Print Pin Servings: 4
Calories: 400kcal
Cost: $21
Equipment
- Spiralizer or vegetable peeler For making zucchini noodles
- Large skillet For cooking zucchini noodles
- Grill pan or regular skillet For cooking chicken
- Food processor For making homemade pesto
- Kitchen tongs For tossing noodles
Ingredients
For the Zucchini Noodles:
- 4 medium zucchini, spiralized (about 4-5 cups of noodles)
- 2 tablespoons olive oil
- ½ tablespoon 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 400kcal | Carbohydrates: 11.5g | Protein: 32.5g | Fat: 27g | Saturated Fat: 6.25g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 15g | Cholesterol: 81.25mg | Sodium: 437.5mg | Potassium: 750mg | Fiber: 3.75g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 25mg | Calcium: 225mg | Iron: 2.5mg