Low-Carb Zucchini Noodles with Pesto Chicken
A healthy and delicious meal featuring spiralized zucchini noodles topped with flavorful pesto chicken.
Equipment
- Spiralizer
- large skillet
- Food processor
- cutting board
- knife
Ingredients
Zucchini Noodles
- 4 medium Zucchini Spiralized to create noodles.
- 1 tablespoon Olive oil For sautéing the zucchini noodles.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Pesto Chicken
- 2 boneless, skinless Chicken breasts Provides protein.
- 1/4 cup Pesto sauce For flavoring the chicken.
- 1 tablespoon Olive oil For cooking the chicken.
- to taste Salt For seasoning the chicken.
- to taste Pepper For seasoning the chicken.
- to garnish Fresh basil leaves For garnish.
Instructions
- Spiralize the zucchinis and set them aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 3-5 minutes until tender but still slightly crisp. Season with salt and pepper to taste. Remove from skillet and set aside.
- Season the chicken breasts with salt and pepper on both sides. In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest for a few minutes.
- If making homemade pesto, blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth. Adjust seasoning with salt and pepper to taste.
- Slice the rested chicken into bite-sized pieces. In the same skillet, return the sautéed zucchini noodles, add the sliced chicken, and pour the pesto sauce over the top. Toss gently to combine and heat through for 1-2 minutes.
- Serve immediately, garnished with fresh basil leaves.
Notes
This dish is a great low-carb alternative to traditional pasta, packed with flavor and nutrition.