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!
- 4 medium zucchini (spiralized into noodles)
- 2 tbsp olive oil
- 2 medium chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups fresh basil leaves
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup pine nuts (toasted)
- 2 cloves garlic
- 0.5 cup extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup cherry tomatoes (halved)
- 2 tbsp Parmesan cheese (grated)
- 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.
- 2 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.
- 3 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.
- 4 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.
- 5 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.
- 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.