For a low-carb, high-flavor dinner that's perfect for any night of the week, try this Pesto Chicken with Zucchini Noodles, which combines juicy chicken, fresh zucchini noodles, and a rich, homemade pesto sauce.
The star of the show, zucchini noodles, commonly known as "zoodles," are a low-calorie, healthful substitute for traditional pasta that lets you still enjoy all the delicious textures of your favorite Italian recipes like Lasagna Stuffed Zucchini.
That is paired with juicy chicken breast; this is high in protein and full of other vital nutrients.
All the flavors come together in the homemade pesto, which is bursting with garlic, fresh basil, Parmesan cheese, and olive oil. It also adds a lovely herbal note that balances the delicate flavor of the zucchini and the savory chicken.
WHY YOU WILL LOVE THIS PESTO CHICKEN WITH ZUCCHINI NOODLES
- Nutrient-Dense: loaded with antioxidants, vitamins, and minerals from fresh basil and zucchini.
- Low-Carb Alternative: With less carbs and a pleasant texture, zucchini noodles are a great alternative to regular pasta.
- Flavorful Pesto: The fresh, vibrant tastes of basil, garlic, and Parmesan cheese burst in the homemade pesto sauce.
- Protein-Rich: Chicken breast provides lean protein, which is necessary for muscle maintenance and overall health.
- Quick and Easy: This meal can be prepared in less than 30 minutes, making it perfect for busy weeknights.
- Kid-Friendly: Children love it because of its colorful look and delicious flavor.
Ingredients:
For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, minced
- Juice of 1/2 lemon (optional)
For the Chicken and Zucchini Noodles:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 4 medium zucchinis, spiralized into noodles
- 1 cup cherry tomatoes, halved (optional)
- Grated Parmesan cheese for garnish
Instructions:
Make the Pesto:
1. Combine the parmesan cheese, minced garlic, and basil leaves in a food processor.
2. Pulse until blended.
3. Pour the olive oil in slowly while the processor is running and stop when the mixture is smooth. To taste, add more lemon juice, salt, and pepper for flavor. Step aside.
Prepare the Chicken:
1. Season the chicken breast with salt and pepper.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
3. Cook the chicken breasts for 5-7 minutes on each side, or until fully done and no longer pink in the middle.
4. Remove the chicken from the skillet and let aside for a few minutes before slicing into strips.
Prepare the Zucchini Noodles:
1. The remaining tablespoon of olive oil should be added to the same skillet.
2. After adding the spiralized zucchini noodles, cook them for 2-3 minutes, or until they are somewhat soft but still crispy.
3. Add the cherry tomatoes, if using, and simmer for one additional minute.
Combine and Serve:
1. Back in the skillet with the zucchini noodles, add the cut chicken.
2. Coat everything evenly by tossing the noodles and chicken with the pesto.
3. Add grated Parmesan cheese as a garnish and serve right away.
Enjoy your Pesto Chicken with Zucchini Noodles!
NOTES:
- For the greatest texture, choose firm, medium-sized zucchini that are free of blemishes.
- Avoid zucchinis that are too large, as they might taste watery and less flavourful.
- Spiralise your noodles to make them consistent. In case that you don't have a spiralizer, a julienne peeler may also be helpful
- To avoid a soggy dish, pat the zucchini noodles dry using paper towels to absorb any remaining moisture.
- Zucchini noodles release water while they cook, so be careful not to overcook them.
Recommended kitchen tools and gadgets:
NUTRITIONAL INFORMATION:
- Calories: 940
- Protein: 95g
- Fat: 52g
- Carbohydrates: 28g
- Fiber: 8g
- Sugars: 13g