This recipe is a celebration of fresh, vibrant flavors. It’s a light, healthy dish that's surprisingly satisfying. I came up with this recipe after a long hike with friends – a refreshing and easy post-hike meal was exactly what we needed. The zucchini noodles offer a low-carb twist on pasta, making it a delicious and healthy choice for a weeknight meal or even a casual get-together.
It's incredibly versatile too. Feeling adventurous? Try adding sun-dried tomatoes or toasted pine nuts for an extra layer of flavor. Maybe some red pepper flakes for a little kick? The beauty of cooking is experimentation, right? Don't be afraid to get creative and make this recipe your own. And trust me, your taste buds will thank you for it!
Required Equipments
- Large skillet
- Spiralizer or vegetable peeler
- Large bowl
- Measuring cups and spoons
- Colander
Zucchini Noodles with Chicken and Pesto: Frequently Asked Questions
Zucchini Noodles with Chicken and Pesto
This vibrant and healthy recipe for zucchini noodles with chicken and pesto is a quick, easy, and delicious way to enjoy a fresh and satisfying meal. It’s perfect for a weeknight dinner or a light lunch.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep those zucchini. If you're using a spiralizer, this is where you’ll unleash its noodle-making magic. If not, grab your peeler and create long, thin ribbons of zucchini. It’s a little more elbow grease but gets the job done equally well. Don’t worry about getting perfect noodles; rustic is charming!
- Next, in a large skillet, heat a tablespoon of olive oil over medium-high heat. Season your chicken breast with salt, pepper, maybe some garlic powder if you're feeling fancy. Sizzle that chicken until it’s cooked through and beautifully browned, about 6-8 minutes per side. Don’t overcrowd the pan. Work in batches if needed.
- Once the chicken is done, set it aside and rest. Now, its the pesto’s turn to shine. In a large bowl, you’ll gently toss your zucchini noodles with about 2 tablespoons of pesto. Feel free to adjust the amount to your taste. If your pesto is a bit thick, add a teaspoon or two of olive oil to loosen it up. We want the noodles nicely coated but not swimming in pesto.
- Add the cooked and sliced chicken to the zucchini noodles and give it a good mix. Make sure everything is well combined. Taste and adjust the seasoning as needed. A pinch more salt or a squeeze of lemon juice might elevate the dish even further. At this point, I often add a sprinkle of freshly grated Parmesan cheese if I have any on hand; total perfection!
- Time to serve. This is quick dish, so I suggest serving immediately. Garnish with a few fresh basil leaves if you're feeling fancy. That little green touch adds the final flourish. Enjoy the beautiful colors and delicious taste!
📝 Notes
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice.
- If you don't have fresh basil, you can omit it or substitute with another herb, like parsley.
- Feel free to add other vegetables, like bell peppers or cherry tomatoes, to this dish to add extra nutrients and color
🍎 Nutrition
Calories: 350
Protein: 30g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 50mg
