Zucchini Noodles with Pesto & Grilled Chicken Recipe

Servings: 4 Total Time: 35 mins Difficulty: Beginner
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Zucchini Noodles with Pesto & Grilled Chicken: A Fresh and Healthy Delight


If you’re looking for a healthy, delicious, and easy-to-make dish, Zucchini Noodles with Pesto & Grilled Chicken checks all the boxes. This recipe combines the freshness of zucchini, the creamy, herbaceous flavor of pesto, and the protein-packed goodness of grilled chicken. Whether you’re cutting carbs, trying to eat more vegetables, or just seeking a flavorful new dish, this recipe is sure to become a favorite. Packed with nutrients and bursting with taste, it’s perfect for busy weeknights, meal prep, or even an elegant dinner party.


Ingredients: Simple and Fresh

To prepare Zucchini Noodles with Pesto & Grilled Chicken, you’ll need a handful of fresh ingredients. Here’s what to gather:

For the Zucchini Noodles:

4 medium zucchinis, spiralized

1 tablespoon olive oil

Pinch of salt

For the Pesto Sauce:

2 cups fresh basil leaves, tightly packed

1/3 cup pine nuts (or walnuts for a budget-friendly alternative)

2 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup olive oil

Juice of 1/2 lemon

Salt and pepper to taste

For the Grilled Chicken:

2 large boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and pepper to taste

Optional Garnishes:

Cherry tomatoes, halved

Additional Parmesan cheese

Crushed red pepper flakes for a hint of spice


Step-by-Step Instructions: Creating a Culinary Masterpiece

  1. Prepare the Zucchini Noodles
  2. Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler or mandoline will work as well.
  3. Place the noodles on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out excess moisture.
  4. Pat the noodles dry with another towel to ensure they don’t become soggy when cooked.
  5. Make the Pesto Sauce
  6. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until coarsely blended.
  7. Slowly drizzle in the olive oil while processing until the mixture becomes smooth and creamy.
  8. Add lemon juice, salt, and pepper, adjusting to taste. Set aside.
  9. Grill the Chicken
  10. Preheat your grill or grill pan to medium-high heat.
  11. Rub the chicken breasts with olive oil, then season with garlic powder, Italian seasoning, paprika, salt, and pepper.
  12. Grill the chicken for 5–7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
  13. Sauté the Zucchini Noodles
  14. Heat olive oil in a large skillet over medium heat.
  15. Add the zucchini noodles and sauté for 2–3 minutes, just until tender. Be careful not to overcook, as they can become mushy.
  16. Assemble the Dish
  17. Toss the zucchini noodles with the pesto sauce until evenly coated.
  18. Divide the noodles among plates and top with grilled chicken slices.
  19. Garnish with cherry tomatoes, extra Parmesan, or red pepper flakes for a finishing touch.

Tips for Perfect Zucchini Noodles with Pesto & Grilled Chicken

Choose Fresh Ingredients: Opt for firm zucchinis, bright green basil, and fresh garlic for the best flavor.

Avoid Soggy Noodles: Drawing out the moisture and briefly sautéing ensures your noodles stay crisp.

Customize the Pesto: Swap basil for spinach or arugula, or add a touch of heat with a pinch of chili flakes.

Grill Chicken Perfectly: Use a meat thermometer to avoid overcooking. Resting the chicken keeps it juicy and tender.


Variations and Serving Ideas

Make It Vegan:

Replace the Parmesan with a vegan cheese or nutritional yeast and swap the chicken for grilled tofu or chickpeas.

Add More Vegetables:

Enhance the dish with roasted red peppers, sautéed mushrooms, or steamed broccoli for added nutrition and flavor.

Try a Different Protein:

This recipe works wonderfully with shrimp, salmon, or even poached eggs for a twist on a classic.

Serving Suggestions:

Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a light, elegant meal.

Serve alongside garlic bread or a mixed greens salad for a complete dinner.


Why This Recipe Stands Out

Zucchini Noodles with Pesto & Grilled Chicken isn’t just a dish—it’s a celebration of fresh, vibrant ingredients that nourish your body and delight your taste buds. The zucchini noodles are a guilt-free pasta alternative, the pesto sauce is rich and flavorful, and the grilled chicken adds satisfying protein. Together, they create a well-balanced meal that feels indulgent yet is incredibly healthy.


FAQs

  1. Can I make this recipe ahead of time?
    Yes! You can spiralize the zucchini, prepare the pesto, and grill the chicken in advance. Store each component separately and assemble just before serving.
  2. How do I store leftovers?
    Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the zucchini noodles.
  3. Can I use store-bought pesto?
    Absolutely! While homemade pesto offers unmatched freshness, a high-quality store-bought option can save time without compromising flavor.

Conclusion: A Recipe Worth Repeating

Zucchini Noodles with Pesto & Grilled Chicken is more than a recipe—it’s an experience of wholesome flavors and satisfying textures. Whether you’re feeding a family, impressing guests, or treating yourself, this dish is guaranteed to please. Try it today and enjoy a meal that’s as nourishing as it is delicious!

Zucchini Noodles with Pesto & Grilled Chicken Recipe

Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 180  C Servings: 4 Best Season: Spring, Summer

Description

A light, flavorful, and healthy dish, "Zucchini Noodles with Pesto & Grilled Chicken" combines the vibrant freshness of zucchini noodles with the richness of basil pesto and tender grilled chicken. Perfect for a quick, low-carb meal that doesn’t compromise on taste!

Ingredients

Cooking Mode Disabled

For the Base

For the Chicken

For the Pesto

For Garnish

Instructions

  1. Prepare the Zucchini Noodles

    Use a spiralizer to turn the zucchini into noodles. Pat them dry with a paper towel to remove excess moisture.

  1. Grill the Chicken

    1. Preheat a grill pan or outdoor grill to 180°C.

    2. Rub the chicken breasts with olive oil and season with garlic powder, paprika, Italian seasoning, salt, and pepper.

    3. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 74°C). Let it rest for 5 minutes before slicing.

  1. Make the Pesto

    1. In a food processor, blend basil, Parmesan, pine nuts, and garlic until combined.

    2. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste.

  1. Sauté the Zucchini Noodles

    Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but not mushy.

  1. Assemble the Dish

    1. Toss the sautéed zucchini noodles with the pesto.

    2. Plate the noodles, top with sliced grilled chicken, and garnish with cherry tomatoes and Parmesan.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 685.77kcal
% Daily Value *
Total Fat 53.11g82%
Saturated Fat 9.94g50%
Cholesterol 115.08mg39%
Sodium 936.35mg40%
Potassium 1136.97mg33%
Total Carbohydrate 10.57g4%
Dietary Fiber 3.12g13%
Sugars 5.65g
Protein 43.3g87%

Vitamin A 131.06 IU
Vitamin C 39.41 mg
Calcium 348.52 mg
Iron 3.06 mg
Vitamin D 0.11 IU
Vitamin E 7.53 IU
Vitamin K 92.04 mcg
Thiamin 0.27 mg
Riboflavin 0.54 mg
Niacin 14.63 mg
Vitamin B6 1.52 mg
Folate 75.04 mcg
Vitamin B12 0.56 mcg
Phosphorus 591.94 mg
Magnesium 117.13 mg
Zinc 2.93 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

  • Store zucchini noodles and pesto separately in airtight containers for up to 2 days in the refrigerator. Reheat the noodles gently to avoid overcooking.
  • Substitute chicken with shrimp or tofu for a pescatarian or vegetarian option.
  • Toast the pine nuts for added flavor and ensure the zucchini noodles are patted dry before cooking to avoid excess water in the dish.

Keywords: Healthy, Low-Carb, Quick, Gluten-Free, Italian

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Frequently Asked Questions

Expand All:
Can I use store-bought pesto?

Yes, store-bought pesto is a convenient option, but homemade pesto offers a fresher taste.

How do I prevent zucchini noodles from becoming watery?

Pat them dry before cooking and avoid overcooking.

 

Can I make this dish ahead of time?

Yes, you can prepare the pesto and grill the chicken in advance. Cook the zucchini noodles fresh for the best texture.

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