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Zucchini Noodles with Pesto & Chicken
If you're looking for a healthy and satisfying low-carb meal that's quick and easy to prepare, you'll love this Zucchini Noodles with Pesto & Chicken recipe. With juicy chicken and flavorful pesto, this dish is packed with protein and healthy fats that will keep you feeling full and satisfied. And the best part? It only takes 30 minutes to make!
This dish can be enjoyed as a standalone meal or paired with a side salad for some extra greens. For added crunch, sprinkle some chopped almonds or pine nuts on top before serving. If you don't have a spiralizer, you can use a vegetable peeler to make thin slices of zucchini instead. And for meal prep, you can store leftovers in an airtight container in the fridge for up to 3 days.
2 medium-sized zucchinis, spiralized
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 cup pesto (homemade or store-bought)
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh basil
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken pieces, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and the zucchini noodles. Cook for 3-4 minutes, stirring occasionally, until the zucchini noodles are slightly softened.
Add the cooked chicken back into the skillet with the zucchini noodles. Add the pesto and stir well to combine.
Cook for an additional 1-2 minutes, until everything is heated through.
Divide the zucchini noodle mixture into two bowls and top each bowl with grated Parmesan cheese and chopped fresh basil.
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