Zucchini Noodles with Pesto Chicken
Zucchini Noodles with Pesto Chicken is a healthy, flavorful, and low-carb meal that combines fresh zucchini noodles (or "zoodles") with tender pesto-coated chicken. The vibrant, herbaceous pesto sauce enhances the flavors of the dish, making it a light yet satisfying meal perfect for any occasion. Packed with protein, fiber, and fresh ingredients, this recipe offers a delicious alternative to traditional pasta while keeping the meal light and nutrient-rich.
Equipment
- 1 Spiralizer (for creating zucchini noodles)
- 1 Skillet (large enough to cook the chicken and sauté the zucchini noodles)
- 1 Food Processor (for making pesto from scratch, if preferred)
- 1 Meat Thermometer (optional, to check the internal temperature of the chicken)
- 1 Knife and Cutting Board (for chopping ingredients)
Ingredients
- 2 Chicken Breasts boneless, skinless, about 6 oz each
- 2 Medium Zucchinis spiralized into noodles
- 1/2 cup Pesto store-bought or homemade
- 2 tbsp Olive Oil for cooking
- 2 cloves Garlic minced
- 1 tbsp Lemon Juice freshly squeezed
- 1/4 cup Parmesan Cheese grated, optional for garnish
- 1/2 cup Cherry Tomatoes halved, optional for garnish
- Salt and Pepper to taste
Instructions
Prepare the Zucchini Noodles:
- Spiralize the zucchinis into noodles, or use pre-made zoodles. Lightly salt the noodles and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Cook the Chicken:
- Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Set aside to rest for a few minutes before slicing.
Make the Pesto (if homemade):
- In a food processor, combine basil, garlic, pine nuts, olive oil, Parmesan (optional), and lemon juice. Blend until smooth. Adjust the seasoning with salt and pepper to taste.
Sauté the Zucchini Noodles:
- Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the zucchini noodles and sauté for 2-3 minutes until tender, but still slightly crisp.
Combine the Chicken and Pesto:
- Add the pesto sauce to the zucchini noodles and toss to coat evenly. Add the sliced chicken on top and toss gently to combine.
Serve:
- Garnish with optional cherry tomatoes, Parmesan cheese, and fresh basil. Serve immediately and enjoy this light, fresh meal.
Notes
Recipe Notes
- Make Ahead: You can prepare the pesto ahead of time and store it in the refrigerator for up to 3 days. The zucchini noodles are best served fresh, but you can spiralize them the day before and store them in an airtight container in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to prevent the zucchini noodles from becoming too soft.
- Vegan Option: Replace the chicken with grilled tofu or chickpeas and use a dairy-free pesto to make this dish vegan.
- Spicy Kick: Add red pepper flakes or chili powder to the pesto for a spicy version.