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Grilled Chicken Pesto Zoodles
This delightful dish combines the flavors of fresh zucchini noodles, grilled chicken, and savory pesto sauce to create a nutritious and satisfying meal that is perfect for any occasion.
Salad: Serve alongside a mixed greens salad with a light vinaigrette for added freshness and nutrients.
Roasted Vegetables: Complement the dish with a side of roasted low-carb vegetables like bell peppers, cherry tomatoes, or asparagus.
Cauliflower Rice: Pair the grilled chicken pesto zoodles with a side of seasoned cauliflower rice for extra texture and nutrients.
Sauteed Spinach: Enjoy the dish with a side of sautéed spinach with garlic and a squeeze of lemon juice for a simple, tasty accompaniment.
Sliced Avocado: Add sliced avocado to the dish for a creamy element and a dose of healthy fats.
2 medium-sized zucchini, spiralized
1 lb boneless, skinless chicken breasts
1/4 cup store-bought or homemade low-carb pesto
Salt and pepper, to taste
1 tablespoon olive oil
1/2 cup cherry tomatoes, halved
2 tablespoons grated Parmesan cheese (optional)
Preheat a grill or grill pan to medium-high heat.
Season the chicken breasts with salt and pepper to taste.
Grill the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing.
While the chicken is grilling, heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini and cook for 3-4 minutes, or until the zoodles are tender but still have a slight crunch.
Remove the skillet from the heat, and stir in the pesto, coating the zoodles evenly.
Divide the pesto zoodles between 4 plates. Top each portion with grilled chicken slices and cherry tomato halves. Sprinkle with grated Parmesan cheese, if desired.
Serve immediately and enjoy!
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