Go Back
Healthy eating is more than a trend; it's a lifestyle choice that can significantly impact our well-being. Incorporating more vegetables into our meals is a fundamental aspect of a balanced diet, contributing essential vitamins, minerals, and fiber while keeping calorie counts in check. This is where zucchini noodles come in as an excellent alternative to traditional pasta. They offer a light, refreshing base that allows for creative culinary exploration without the heaviness of conventional carbs.

Zucchini Noodles with Chicken and Pesto

Looking for a quick, healthy meal? Try these Zesty Zucchini Noodles with Chicken and Pesto! This delightful dish combines spiralized zucchini for a low-carb twist, tender chicken for protein, and homemade pesto for a burst of flavor. It's easy to prepare and perfect for anyone looking to eat better without sacrificing taste. Enjoy a nutritious meal that satisfies your cravings while being light on calories and rich in essential nutrients. A perfect addition to your healthy recipe collection!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

2 boneless, skinless chicken breasts

1 cup fresh basil leaves

1/3 cup pine nuts (or walnuts)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and pepper to taste

1 pinch of red pepper flakes (optional)

1 tablespoon lemon juice

Cherry tomatoes, halved (for garnish)

Instructions
 

Prepare the Zucchini Noodles:

    - Using a spiralizer or a vegetable peeler, turn the zucchinis into noodles and set aside. If you don't have a spiralizer, thin strips with a vegetable peeler will work too.

      Make the Pesto:

        - In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt and pepper.

          - With the motor running, slowly drizzle in the olive oil until the mixture is well blended but still has some texture. Adjust seasoning as needed.

            Cook the Chicken:

              - Season the chicken breasts with salt, pepper, and optional red pepper flakes.

                - Heat a skillet over medium heat with a drizzle of olive oil. When hot, add the chicken breasts and cook for about 5-6 minutes on each side or until cooked through and no longer pink in the center. Transfer the chicken to a cutting board to rest.

                  Sauté the Zucchini Noodles:

                    - In the same skillet, lightly sauté the zucchini noodles for about 2-3 minutes, just until they begin to soften. Avoid overcooking to retain their crunch.

                      Combine:

                        - Slice the cooked chicken into thin strips. Add the pesto to the skillet with zucchini noodles and toss to combine. Then add in the sliced chicken and gently mix until everything is coated in the pesto.

                          Serve:

                            - Plate the zucchini noodles and chicken, garnishing with halved cherry tomatoes, a sprinkle of additional Parmesan, and a drizzle of olive oil if desired.

                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings