Zucchini Noodles with Pesto and Grilled Chicken
A delightful mix of spiralized zucchini, rich homemade pesto, and succulent grilled chicken, perfect for healthy meals.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Zoodles
- 3 medium zucchini, spiralized Fresh and crisp, for a lovely base.
For the Chicken
- 2 boneless skinless chicken breasts Protein-rich and tender.
For the Pesto
- 2 cups fresh basil leaves Aromatic and vibrant.
- 2 cloves garlic Bold flavor enhancer.
- 1/3 cup olive oil Rich and deep flavor.
- 1/4 cup grated Parmesan cheese Adds a robust umami flavor.
- 1/4 cup pine nuts or walnuts Provides crunch and earthy notes.
- 1 tbsp lemon juice Adds brightness and freshness.
- 1 tbsp olive oil For additional seasoning.
- 1/4 tsp salt To taste.
- 1/4 tsp black pepper To taste.
- 1/2 tsp garlic powder For added depth.
- 1/2 tsp Italian seasoning Enhances the overall flavor.
Instructions
Grilling the Chicken
- Preheat your grill or grill pan over medium heat.
- Brush the chicken breasts with olive oil, seasoning with salt, pepper, garlic powder, and Italian seasoning.
- Grill the chicken for 5-6 minutes per side until golden and fully cooked. Let rest for 5 minutes before slicing.
Preparing the Pesto
- In a food processor, combine basil, garlic, Parmesan, nuts, salt, and pepper and pulse until chunky.
- Slowly drizzle in olive oil while blending to create a creamy pesto. Stir in lemon juice.
Sautéing the Zucchini Noodles
- In a large pan, heat a tablespoon of olive oil over medium heat.
- Add spiralized zucchini and sauté gently for about 2 minutes until slightly softened. Season to taste.
Tossing & Serving
- In a large bowl, toss warm zucchini noodles with pesto until well coated.
- Arrange grilled chicken on top, sprinkle with extra Parmesan, and garnish with fresh basil.
Notes
For best results, avoid overcooking the zucchini noodles, keeping them slightly crisp. Adjust seasonings to taste.