Zucchini Noodles with Pesto and Grilled Chicken

Craving a light yet satisfying meal that’s bursting with flavor? Look no further than this Zucchini Noodles with Pesto and Grilled Chicken dish! Perfect for a quick weeknight dinner or a healthy lunch, this recipe combines the freshness of zucchini noodles with the rich, herbaceous taste of homemade pesto. Topped with tender, juicy grilled chicken, it’s a delightful way to enjoy a low-carb, nutrient-packed meal without sacrificing taste. Whether you’re following a specific diet or just looking to add more veggies to your plate, this dish is sure to become a favorite in your recipe rotation. Let’s dive into this delicious, wholesome meal!

Ingredients:

• 2 medium zucchinis
• 1 boneless, skinless chicken breast (about 6 oz)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• Optional: Cherry tomatoes for garnish

Directions:

1. Prepare the Zucchini Noodles:
   • Use a spiralizer to create zucchini noodles (zoodles) from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin strips.
   • Place the zoodles in a colander, sprinkle with a little salt, and let them sit for about 10 minutes to release some of the water. Afterward, gently pat them dry with a paper towel.
2. Cook the Chicken:
   • Season the chicken breast with salt and pepper.
   • Heat the olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes per side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
   • Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
3. Cook the Zoodles:
   • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
   • Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until they start to soften. Be careful not to overcook them, as they can become mushy.
4. Combine and Serve:
   • Turn off the heat and stir in the basil pesto, coating the zoodles evenly.
   • Add the sliced chicken on top of the zoodles and garnish with grated Parmesan cheese and cherry tomatoes if desired.
5. Serve immediately and enjoy your healthy, low-carb meal!

Nutritional Information:

• Calories: 350 kcal per serving
• Protein: 30g
• Carbohydrates: 9g
• Fiber: 3g
• Fat: 22g

This recipe is low in carbs, high in protein, and full of flavor, making it a great option for a healthy meal. This would pair well with the Fresh and Vibrant Strawberry Salad. The zoodles provide a light and fresh base, while the grilled chicken adds protein, and the pesto gives a rich, herby flavor. Check out more of my favorite recipes on Pinterest. Enjoy!