Zucchini Noodles with Pesto and Grilled Chicken
A vibrant and healthy dish featuring zucchini noodles tossed in homemade pesto and topped with grilled chicken, perfect for a refreshing meal.
Servings: 4 servings
Calories: 400kcal
Ingredients
Zucchini Noodles
- 3 medium medium zucchini, spiralized into luscious, tender noodles
Grilled Chicken
- 2 boneless, skinless chicken breasts boneless, skinless chicken breasts, succulent and juicy when grilled
- 1 tbsp olive oil, intensifying the grilled chicken’s taste
- 1/2 tsp salt, harmonizing the overall flavors of the chicken
- 1/2 tsp black pepper, contributing a toasty warmth
- 1/2 tsp garlic powder, for a fragrant kick
- 1/2 tsp Italian seasoning, a medley of aromatic herbs
Pesto Sauce
- 2 cups fresh basil leaves, giving a sweet, fragrant essence
- 2 cloves garlic, released in a bold, pungent aroma
- 1/3 cup olive oil, enriching the pesto with silky smoothness
- 1/4 cup grated Parmesan cheese, lending a creamy, nutty depth
- 1/4 cup pine nuts, providing a crunchy texture or walnuts for variation
- 1/2 tsp salt, ensuring that every bite bursts with flavor
- 1/4 tsp black pepper, balancing the dish delectably
- 1 tbsp lemon juice, imparting a bright, zesty finish
For Sautéing
- 1 tbsp olive oil, for sautéing the zucchini noodles
Instructions
Grill the Chicken
- Preheat your grill or grill pan over medium heat. Brush the chicken breasts with olive oil and season with salt, pepper, garlic powder, and Italian seasoning. Grill for about 5-6 minutes per side until the internal temperature reaches 165°F (75°C). Let the chicken rest for five minutes before slicing into strips.
Prepare the Pesto
- In a food processor, combine fresh basil leaves, garlic, Parmesan cheese, pine nuts, salt, and black pepper. Pulse until finely chopped. With the processor running, drizzle in the olive oil until creamy. Stir in lemon juice before use.
Sauté the Zucchini Noodles
- In a large skillet, heat olive oil over medium heat. Add spiralized zucchini noodles and sauté for 2 minutes until slightly softened but still al dente. Season with salt and pepper.
Toss & Serve
- In a large mixing bowl, combine the warm zucchini noodles with the freshly made pesto, tossing to coat. Top with sliced grilled chicken, extra Parmesan, fresh basil, and a drizzle of quality olive oil.
Notes
For best results, don't overcook the zucchini noodles to retain their crunch. Consider making the pesto ahead of time to enhance flavors. Adjust pesto quantity based on taste preferences.