Pesto Zucchini Noodles with Chicken
User Reviews
4.4
Pesto Zucchini Noodles with Chicken
Description
This recipe prepares zucchini noodles by spiralizing medium zucchini into thin strands, which serve as a low-carb noodle alternative. Chicken breast pieces are sautéed in avocado or olive oil until cooked through and seasoned with salt and black pepper.
After cooking the chicken, the zucchini noodles are briefly sautéed with pesto and halved cherry tomatoes until just soft enough to coat evenly. The chicken is added back to the pan along with Parmesan cheese for added richness and flavor. Garnishes such as fresh basil and optional crushed red pepper provide fresh herbal and mild heat accents.
The result is a balanced dish where the pesto ties the components together with its aromatic qualities, the zucchini noodles keep the texture light and slightly crisp, and the chicken offers protein and substance. The recipe fits well as a lunch or dinner that feels fresh and satisfying without being heavy.
Ingredients
- 4 zucchini medium
- 1 lb chicken breast chopped into bite-size chunks, boneless skinless
- 2 Tablespoons avocado oil or olive oil
- salt sea salt
- black pepper sea salt
- 1/2 cup pesto
- 2 cups cherry tomato halved
- 1/3 cup Parmesan Cheese plus more for topping
- basil for garnish, fresh
- crushed red pepper for garnish (optional)
Instructions
- Make zucchini noodles: Use a spiralizer to make zucchini noodles. You can make them whatever size you like, but I prefer to use the thinner noodle blade. If you don't have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons or a mandolin with the julienne blade. Another option is to simply buy zucchini noodles from the store.
- Cook chicken: Add 1 tablespoon of oil to a large skillet over medium heat. Once hot, add chicken chunks and sauté until cooked through, about 6-7 minutes. Season generously with salt and pepper while the chicken cooks. Once chicken is cooked through, transfer to a plate.
- Cook the zucchini noddles: In the same large skillet over medium heat add remaining tablespoon of oil, pesto, tomatoes and zucchini noodles. Cook while stirring everything together, until the noodles are coated with the pesto and slightly softened, about 1 minute. Add the chicken back to the pan with the noodles and toss. Add parmesan and stir everything together for about 30 seconds more. Taste and season with additional salt and pepper if needed.
- Serve: Portion the dish and serve warm with fresh basil, additional parmesan and crushed red pepper for a little heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 434kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 89mg | 30% |
| Sodium | 658mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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