Zucchini Noodles with Pesto and Grilled Chicken

There’s something magical about the combination of fresh zucchini noodles, vibrant basil pesto, and juicy grilled chicken. It’s light yet satisfying, easy yet elegant—all coming together in under 30 minutes! Perfect for busy weeknights or when you want a wholesome meal with a gourmet touch. Let’s dive in!

Why You’ll Love This Recipe

This dish is a total winner, whether you’re looking for a low-carb meal, a quick dinner, or just another way to use up that summer zucchini. Here’s why:

Quick & Easy – Ready in under 30 minutes (yes, really!).
Healthy & Nourishing – Packed with lean protein, fresh veggies, and healthy fats.
Flavor Explosion – The pesto brings bold, herby goodness that makes every bite sing.
Visually Stunning – Because we eat with our eyes first, right?

Ingredients Breakdown

Essentials

2 medium zucchini, spiralized
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 cup fresh basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional, for heat)
½ cup cherry tomatoes, halved
2 tablespoons toasted pine nuts (optional, for garnish)

Pro Tips

For extra tender chicken, marinate it in olive oil, lemon juice, and garlic for 30 minutes before grilling.
Don’t overcook the zucchini noodles! A quick toss in the pan keeps them fresh and al dente.
Use freshly grated Parmesan for the best flavor—it melts beautifully into the warm pesto.
Try homemade pesto with basil, garlic, Parmesan, and toasted pine nuts for next-level deliciousness.

Step-by-Step Instructions

Prep the Chicken: Season the chicken breasts with salt, pepper, and olive oil.
Grill It Up: Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 5-6 minutes per side until golden and fully cooked. Let rest, then slice.
Spiralize the Zucchini: If you haven’t already, use a spiralizer to create noodle-like ribbons. Pat dry with a paper towel to remove extra moisture.
Warm the Zoodles: In a large skillet over medium heat, add a drizzle of olive oil. Toss in the zucchini noodles and sauté for just 2-3 minutes until slightly tender.
Pesto Perfection: Remove from heat and stir in the pesto, combining everything evenly.
Assemble: Place the zoodles on a plate, top with sliced grilled chicken, cherry tomatoes, red pepper flakes, Parmesan, and pine nuts.
Serve & Enjoy: Grab your fork and savor every bite!

Chef’s Tips and Tricks

For the best texture, avoid overcooking the zucchini noodles—they should be just warm and slightly firm.
Short on time? Use pre-cooked rotisserie chicken instead of grilling your own.
If your zucchini releases a lot of moisture, drain them on a paper towel before adding the pesto.

Recipe Variations and Serving Suggestions

Make it Creamy: Stir in a tablespoon of heavy cream or Greek yogurt to the pesto for a richer sauce.
Go Vegan: Swap chicken for grilled tofu or roasted chickpeas and use dairy-free pesto.
Boost the Protein: Add shrimp or salmon instead of grilled chicken.
Crispy Crunch: Toss in toasted walnuts or almonds for added texture.

FAQs

Can I make this ahead of time?

Zucchini noodles are best fresh, but you can prep the chicken and pesto in advance. Just assemble when ready to eat!

What can I use instead of zucchini noodles?

Try spaghetti squash, shirataki noodles, or whole-wheat pasta if you prefer a heartier dish.

How do I store leftovers?

Store in an airtight container for up to 2 days. Reheat gently on the stove to avoid mushy noodles.

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