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Pesto Zucchini Noodles with Grilled Chicken

Pesto Zucchini Noodles with Grilled Chicken

A fresh and healthy pasta alternative made with zucchini noodles, homemade pesto, and juicy grilled chicken for a delicious, low-carb meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Healthy, Italian
Servings 2 servings

Equipment

  • Spiralizer
  • Grill pan or skillet
  • Food processor

Ingredients
  

For the Zucchini Noodles & Chicken

  • 2 medium zucchinis spiralized
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes optional for spice

For the Basil Pesto

  • 2 cups fresh basil leaves packed
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts or walnuts
  • 2 cloves garlic
  • ⅓ cup extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice

For Garnish

  • Extra Parmesan cheese
  • Cherry tomatoes halved
  • Toasted pine nuts optional

Instructions
 

Prepare the Chicken:

  • Pat the chicken breasts dry and rub with olive oil. Season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes if using.

Grill the Chicken:

  • Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

Make the Pesto:

  • In a food processor, combine basil, Parmesan, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until smooth. Stir in lemon juice and adjust seasoning as needed.

Prepare the Zucchini Noodles:

  • Heat a large skillet over medium heat and lightly sauté the spiralized zucchini noodles for 2-3 minutes until just tender but not mushy. Remove from heat.

Toss Everything Together:

  • Add the warm zucchini noodles to a mixing bowl and toss with the homemade pesto until well coated.

Assemble the Dish:

  • Divide the pesto-coated zoodles into serving bowls. Top with sliced grilled chicken and garnish with extra Parmesan cheese, cherry tomatoes, and toasted pine nuts if desired.

Serve Immediately:

  • Enjoy fresh while warm, or serve chilled for a refreshing summer meal.

Notes

  • Meal Prep: Store the pesto separately and toss with the zucchini noodles just before serving to prevent sogginess.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
  • Dairy-Free/Vegan Option: Use nutritional yeast instead of Parmesan and swap grilled chicken for tofu or chickpeas.