Zucchini Noodles with Pesto and Grilled Chicken
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.
- 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)
Instructions
- Use a spiralizer to turn the zucchini into noodles. Set aside.
- 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.
- 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.
- Stir in the pesto and toss to coat the noodles and tomatoes evenly. Return the sliced chicken to the skillet and mix gently.
- 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
