Deliciously healthy and packed with flavor!
If you’re craving a light yet flavorful meal, this Chicken with Pesto Zucchini Noodles recipe is the perfect choice. Packed with lean chicken, fresh zucchini noodles, and a vibrant homemade pesto sauce, this dish is not only delicious but also low-carb and gluten-free. It’s a great option for those looking for a healthy alternative to traditional pasta dishes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts as a substitute)
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional for extra brightness)
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized into noodles (or use a julienne peeler)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Cook the chicken in the skillet for 6-7 minutes on each side, or until fully cooked and golden brown.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Step 2: Make the Pesto Sauce
- In a food processor or blender, combine the fresh basil, pine nuts, garlic, Parmesan cheese, lemon juice (optional), and a pinch of salt and pepper.
- Pulse until everything is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto sauce reaches your desired consistency. Taste and adjust seasoning as needed.
Step 3: Cook the Zucchini Noodles
- In the same skillet you used for the chicken, add a tablespoon of olive oil over medium heat.
- Add the zucchini noodles to the skillet and sauté for 2-3 minutes until slightly softened, but still al dente.
- Season with a pinch of salt and pepper to taste.
Step 4: Combine the Chicken and Pesto with the Zucchini Noodles
- Add the sliced chicken to the skillet with the zucchini noodles.
- Pour the pesto sauce over the chicken and zucchini noodles, tossing everything together to ensure the noodles and chicken are coated with the pesto.
Step 5: Serve
- Divide the chicken and pesto zucchini noodles into individual bowls or plates.
- Garnish with extra Parmesan cheese and fresh basil if desired. Serve immediately and enjoy!
Why You’ll Love This Chicken with Pesto Zucchini Noodles
- Low-Carb & Gluten-Free: A great alternative to traditional pasta, zucchini noodles are a healthy, low-carb choice.
- Quick & Easy: This dish comes together in just 30 minutes, perfect for a busy weeknight dinner.
- Packed with Flavor: The fresh pesto sauce adds a burst of herbaceous, garlicky flavor that complements the chicken and zucchini noodles perfectly.
- Customizable: You can easily swap the chicken for shrimp or another protein, and adjust the pesto ingredients based on your preferences.
Tips for the Best Chicken with Pesto Zucchini Noodles
- Don’t Overcook the Zucchini Noodles: Zucchini noodles cook quickly, so be sure to sauté them just until they are tender but still slightly firm. Overcooking will make them mushy.
- Make Extra Pesto: Double the pesto recipe and store the leftovers in an airtight container in the fridge for up to a week. It can be used as a dressing for salads, a dip, or even a topping for other dishes.
- Grill the Chicken: For added flavor, consider grilling the chicken instead of pan-frying it. The smoky char will complement the freshness of the zucchini and pesto.