Zucchini Noodles with Pesto and Grilled Chicken
A fresh and flavorful low-carb dish, Zucchini Noodles with Pesto and Grilled Chicken is perfect for light dinners or meal prep. Packed with protein and vibrant green pesto, this healthy recipe delivers big flavor with fewer carbs.
Ingredients
- 2 medium zucchini spiralized
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cup pesto store-bought or homemade
- 1 tbsp grated Parmesan cheese optional
- Optional: cherry tomatoes pine nuts, red pepper flakes for garnish
Instructions
- Prep the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium heat. Cook chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest, then slice.
- Cook the zoodles: In the same pan, add a drizzle of oil if needed and sauté zucchini noodles for 1–2 minutes until just tender but not soggy.
- Add the pesto: Turn off the heat and gently toss the warm zucchini noodles with pesto until evenly coated.
- Assemble the dish: Divide pesto zoodles between two bowls or plates. Top with sliced grilled chicken.
- Garnish and serve: Sprinkle with Parmesan cheese, cherry tomatoes, or pine nuts if desired. Serve immediately.
Notes
- Do not overcook zoodles—they release water and get mushy.
- For meal prep: store chicken and noodles separately, then combine and heat gently before serving.
- Use basil pesto, arugula pesto, or sun-dried tomato pesto for variety.