Imagine gathering your loved ones around the dinner table after a day filled with laughter and activities, and presenting them with a dish that’s not only delicious but also incredibly healthy. Our Pesto Zoodles with Grilled Chicken is that perfect harmony of flavor and nutrition. With the fresh, vibrant taste of homemade pesto enveloping the light and crisp zucchini noodles, complemented by tender slices of grilled chicken, this meal is a celebration of wholesome goodness. It’s a dish that brings families together and makes any seasonal occasion feel a bit more special.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 3 medium zucchinis, spiralized into noodles
- 2 boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for grilling the chicken)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Season both sides of the chicken breasts with salt and pepper. Drizzle with olive oil.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest for a few minutes before slicing.
- While the chicken is grilling, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
- With the food processor running, gradually pour in the extra-virgin olive oil until the mixture is smooth and emulsified. Season with salt, pepper, and add the lemon juice. Process again to combine.
- In a large bowl, toss the spiralized zucchini noodles with the prepared pesto until well-coated.
- Slice the grilled chicken breasts into thin strips.
- To serve, divide the pesto zoodles among four plates and top each with slices of grilled chicken. Enjoy immediately.
Helpful Tips
For a dairy-free version, substitute the Parmesan cheese with nutritional yeast. If pine nuts are not available, you can use walnuts or almonds as a substitute. To make the recipe even easier, you can purchase pre-spiralized zucchini noodles from the grocery store.
Storage Instructions
If you have any leftovers, store the pesto zoodles and chicken separately in airtight containers. The zoodles can be kept in the fridge for up to two days, while the chicken will last up to three days. Reheat the chicken gently to avoid drying out.
Complementary Dishes and Drinks
This dish pairs beautifully with a light, crisp salad like a cucumber and tomato salad. For drinks, a sparkling water with a hint of lemon or a chilled glass of iced green tea would be perfect to keep the meal refreshing and light.
At Zynahz, we believe that cooking is a joyful adventure and a wonderful way to bring families together. We hope this Pesto Zoodles with Grilled Chicken Recipe inspires you to share more meals, moments, and laughter with those you love. Don’t forget to share your culinary creations with us on social media and sign up for our newsletter for more delicious inspirations. Let’s continue exploring the vibrant world of cooking together!
