Chicken and courgette ‘noodles’ with lemon pesto

Summary

Ever craved a zesty yet nutritious meal? Look no further! Introducing Chicken and courgette ‘noodles’ with lemon pesto. This dish not only tantalizes the taste buds but also provides an abundance of health benefits. Packed with protein and fiber, it’s the perfect fusion of zest, nutrition, and taste! Let’s dive in and make this your new favorite meal.

Ingredients

• Chicken breasts: 2 (approx. 200g each [220 yards])
• Courgettes (Zucchini): 2 medium-sized (about 500g [1.1 pounds])
• Lemons: 2 (for zest and juice)
• Fresh basil leaves: 1 cup (about 20g [0.04 pounds])
• Pine nuts: 1/4 cup (30g [0.06 pounds])
• Garlic cloves: 2
• Olive oil: 1/4 cup (60ml [0.25 cups])
• Parmesan cheese (grated): 1/4 cup (25g [0.05 pounds])
• Salt: to taste
• Black pepper: to taste

time

Preparation and Cooking Time: Approximately 30 minutes.

Serves: 2.

Nutritional Facts (per serving)

• Calories: 550
• Protein: 38g
• Fat: 31g
• Carbohydrates: 32g
• Fiber: 5g
• Sugar: 8g

Instructions for a good Chicken and courgette ‘noodles’ with lemon pesto

1. Start by preparing the chicken. Season both chicken breasts with salt and pepper.
2. In a medium-sized skillet, heat two tablespoons of olive oil over medium heat.
3. Once hot, place the chicken breasts and cook for about 7 minutes on each side or until they are golden brown and fully cooked. Set them aside.
4. For the courgette ‘noodles’, wash the courgettes and trim the ends.
5. Use a spiralizer or a julienne peeler to create ‘noodles’ from the courgettes. If you don’t have either, you can also use a regular vegetable peeler for wider ribbons.
6. In another skillet, heat a tablespoon of olive oil. Add the courgette ‘noodles’ and sauté for 2-3 minutes. You want them to be slightly tender but not mushy.
7. Now, for the lemon pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, lemon zest, lemon juice, and the remaining olive oil. Pulse until you have a smooth consistency.
8. Add in the grated Parmesan cheese, salt, and pepper to the pesto. Give it one last pulse to combine.
9. Toss the sautéed courgette ‘noodles’ in the lemon pesto until they are well-coated.
10. Slice the cooked chicken breasts and place them atop the courgette ‘noodles’.

Tips to get the best Chicken and courgette ‘noodles’ with lemon pesto

1. If you’re keen on a bit of spice, add a pinch of red chili flakes to the lemon pesto.
2. Storing the lemon pesto in an airtight container in the fridge can make it last up to a week. Remember to give it a good stir before using.
3. The thinner you slice your chicken, the faster it will cook, but be wary of overcooking as it can turn dry.
4. Fresh basil is key for the pesto, dried basil won’t give the same vibrant flavor.

Serving and eating Chicken and courgette ‘noodles’ with lemon pesto

• Garnish your Chicken and courgette ‘noodles’ with lemon pesto with some extra lemon zest or a few fresh basil leaves.
• If you fancy more cheese, sprinkle some additional grated Parmesan on top.
• Serve this dish with a side of fresh salad greens or some steamed broccoli for added greens and nutrients.
• A chilled glass of sparkling water with a slice of lemon complements this dish wonderfully.

So, next time you’re looking for a dish that’s both nutritious and delicious, you know what to whip up. Chicken and courgette ‘noodles’ with lemon pesto isn’t just a dish; it’s an experience waiting to delight you. Enjoy, and stay healthy with AH7!

CHICKEN AND COURGETTE ‘NOODLES’ WITH LEMON PESTO

Ever craved a zesty yet nutritious meal? Look no further! Introducing Chicken and courgette ‘noodles’ with lemon pesto. This dish not only tantalizes the taste buds but also provides an abundance of health benefits. Packed with protein and fiber, it’s the perfect fusion of zest, nutrition, and taste! Let’s dive in and make this your new favorite meal.

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

CHICKEN AND COURGETTE ‘NOODLES’ WITH LEMON PESTO

Amount per Serving

Calories

550

% Daily Value*

Fat

 

31

g

48

%

Carbohydrates

 

32

g

11

%

Fiber

 

5

g

21

%

Sugar

 

8

g

9

%

Protein

 

38

g

76

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chicken breasts: 2 approx. 200g each [220 yards]
• Courgettes Zucchini: 2 medium-sized (about 500g [1.1 pounds])
• Lemons: 2 for zest and juice
• Fresh basil leaves: 1 cup about 20g [0.04 pounds]
• Pine nuts: 1/4 cup 30g [0.06 pounds]
• Garlic cloves: 2
• Olive oil: 1/4 cup 60ml [0.25 cups]
• Parmesan cheese grated: 1/4 cup (25g [0.05 pounds])
• Salt: to taste
• Black pepper: to taste

Instructions

• Start by preparing the chicken. Season both chicken breasts with salt and pepper.
• In a medium-sized skillet, heat two tablespoons of olive oil over medium heat.
• Once hot, place the chicken breasts and cook for about 7 minutes on each side or until they are golden brown and fully cooked. Set them aside.
• For the courgette ‘noodles’, wash the courgettes and trim the ends.
• Use a spiralizer or a julienne peeler to create ‘noodles’ from the courgettes. If you don’t have either, you can also use a regular vegetable peeler for wider ribbons.
• In another skillet, heat a tablespoon of olive oil. Add the courgette ‘noodles’ and sauté for 2-3 minutes. You want them to be slightly tender but not mushy.
• Now, for the lemon pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, lemon zest, lemon juice, and the remaining olive oil. Pulse until you have a smooth consistency.
• Add in the grated Parmesan cheese, salt, and pepper to the pesto. Give it one last pulse to combine.
• Toss the sautéed courgette ‘noodles’ in the lemon pesto until they are well-coated.
• Slice the cooked chicken breasts and place them atop the courgette ‘noodles’.

Notes

TIPS

If you’re keen on a bit of spice, add a pinch of red chili flakes to the lemon pesto.

Storing the lemon pesto in an airtight container in the fridge can make it last up to a week. Remember to give it a good stir before using.

The thinner you slice your chicken, the faster it will cook, but be wary of overcooking as it can turn dry.

Fresh basil is key for the pesto, dried basil won’t give the same vibrant flavor.

SERVING SUGGESTIONS

Garnish your Chicken and courgette ‘noodles’ with lemon pesto with some extra lemon zest or a few fresh basil leaves.

If you fancy more cheese, sprinkle some additional grated Parmesan on top.

Serve this dish with a side of fresh salad greens or some steamed broccoli for added greens and nutrients.

A chilled glass of sparkling water with a slice of lemon complements this dish wonderfully.