Description
A healthy and flavorful dish featuring zucchini noodles tossed with fresh pesto and topped with grilled chicken.
Ingredients
Scale
- 2 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 boneless, skinless chicken breasts
Instructions
- Preheat your grill to medium-high heat.
- Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side until fully cooked. Let rest before slicing.
- In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the pesto is smooth. Season with salt and pepper.
- Toss the zucchini noodles with the pesto until well-coated.
- Top the zucchini noodles with sliced grilled chicken and serve immediately.
Notes
- Use a spiralizer or julienne peeler to make zucchini noodles.
- Store leftover pesto in an airtight container in the fridge for up to a week.
- For a nut-free version, substitute pine nuts with sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg