Zucchini Noodles with Pesto and Grilled Chicken

Why You’ll Love This Recipe

• Low-carb and gluten-free, perfect for healthy eating

• Quick to prepare—ready in just 25 minutes

• Bursting with flavor from fresh basil pesto and grilled chicken

• Versatile and easy to customize

• Ideal for meal prep and weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 medium zucchini

• 1 lb boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1/2 cup basil pesto (store-bought or homemade)

• 2 cups cherry tomatoes, halved

• 1/3 cup grated Parmesan cheese

• Fresh basil leaves, for garnish

• Crushed red pepper flakes, for garnish (optional)

Directions

1. Use a spiralizer to turn the zucchini into noodles. Set aside.

2. Season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until fully cooked. Let rest before slicing.

3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the zucchini noodles and cherry tomatoes for 2–3 minutes until just tender.

4. Stir in the pesto and toss to coat the noodles and tomatoes evenly. Return the sliced chicken to the skillet and mix gently.

5. Serve the dish topped with Parmesan cheese, fresh basil, and red pepper flakes if using.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Swap grilled chicken with shrimp, tofu, or chickpeas

• Add sautéed mushrooms, spinach, or bell peppers for extra veggies

• Use sun-dried tomato or arugula pesto for a twist

• Try feta or goat cheese instead of Parmesan

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days

• Reheat gently in a skillet over medium heat; avoid microwaving to maintain texture

FAQs

How do I prevent zucchini noodles from becoming soggy?

Cook them briefly—just 2–3 minutes—so they stay slightly firm and don’t release too much water.

Can I make this recipe ahead of time?

Yes. Prepare the chicken and pesto in advance and cook the zucchini noodles just before serving.

Is this dish keto-friendly?

Yes, it’s low in carbs and suitable for a ketogenic diet.

What can I use instead of a spiralizer?

Use a vegetable peeler or mandoline, or buy pre-spiralized zucchini from the store.

Is it okay to use store-bought pesto?

Absolutely. It’s convenient and tasty, but homemade pesto works great too.

Can I increase the protein?

Yes, by adding more chicken or an egg on top, or using a higher-protein pesto with nuts and seeds.

Is this recipe gluten-free?

Yes, just ensure your pesto doesn’t contain gluten-based additives.

Can I freeze zucchini noodles?

Not recommended. They become too watery and lose texture after thawing.

What sides go well with this dish?

A green salad, roasted vegetables, or garlic bread (for non-low-carb eaters) are great pairings.

How do I make homemade pesto?

Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Adjust to taste.

Conclusion

Zucchini Noodles with Pesto and Grilled Chicken is a quick, healthy, and flavor-packed recipe that’s perfect for any occasion. Whether you’re following a low-carb diet or just looking to eat more vegetables, this dish is a delicious way to enjoy a wholesome meal without sacrificing taste.

Zucchini Noodles with Pesto and Grilled Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Zucchini Noodles with Pesto and Grilled Chicken is a fresh, vibrant dish that replaces traditional pasta with spiralized zucchini for a low-carb, gluten-free alternative. Tossed in aromatic basil pesto and topped with juicy grilled chicken, it’s a light yet satisfying meal perfect for lunch or dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Ingredients

4 medium zucchini

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

1/2 cup basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

1/3 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Crushed red pepper flakes, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Use a spiralizer to turn the zucchini into noodles. Set aside.
2. Season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until fully cooked. Let rest before slicing.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the zucchini noodles and cherry tomatoes for 2–3 minutes until just tender.
4. Stir in the pesto and toss to coat the noodles and tomatoes evenly. Return the sliced chicken to the skillet and mix gently.
5. Serve the dish topped with Parmesan cheese, fresh basil, and red pepper flakes if using.

Notes

• Cook zucchini noodles briefly—just 2–3 minutes—to prevent them from becoming soggy.
• For a keto-friendly option, ensure the pesto used is low in carbs.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over medium heat; avoid microwaving to maintain texture.

Nutrition

• Serving Size: 1 serving
• Calories: 292
• Sugar: 7g
• Sodium: 193mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 96mg