Chicken Pesto Zoodle Bowl

You’ve heard of zoodles, right? But have you tried the Chicken Pesto Zoodle Bowl? This dish transforms ordinary zucchini into a delightful, low-carb spaghetti substitute, then tops it with juicy chicken and rich pesto for an out-of-this-world flavor combo. The best part? It’s as nutritious as it is delicious.

Chicken Pesto Zoodle Bowl Ingredients:

• Chicken breasts: 2 (about 1lb or 450g)
• Zucchini: 3 medium-sized (for zoodles; about 1.5lbs or 680g)
• Fresh basil leaves: 2 cups (packed)
• Pine nuts: 1/4 cup (60ml)
• Garlic cloves: 3
• Parmesan cheese, grated: 1/2 cup (120ml)
• Olive oil: 1/2 cup (120ml)
• Lemon juice: from 1 lemon
• Salt: to taste
• Black pepper: to taste

Time:

• Prep: 15 minutes
• Cooking: 15 minutes
• Total: 30 minutes

Serves:

• Serves 2

Nutritional Facts Per Serving:

• Calories: 550
• Protein: 40g
• Carbs: 12g (net)
• Fiber: 4g
• Fat: 40g
• Sodium: 250mg

How To Make Chicken Pesto Zoodle Bowl:

1. Start by preparing your chicken. Season both sides with salt and pepper.
2. In a skillet over medium heat, add a tablespoon of olive oil. Once heated, add the chicken breasts. Cook each side for about 7 minutes or until thoroughly cooked and golden brown.
3. While the chicken cooks, let’s make the pesto. In a food processor, combine the basil, pine nuts, garlic, parmesan, lemon juice, and the remaining olive oil. Blend until smooth, and season with salt and pepper to taste.
4. Remove chicken from the skillet and let it rest for a few minutes. Slice into bite-sized pieces.
5. Now, for the zoodles! Use a spiralizer or a julienne peeler to turn your zucchini into noodle-like strands. If you don’t have these tools, thin slices work too.
6. In the same skillet, toss the zoodles for 2-3 minutes. They should soften but still retain a bit of crunch.
7. Mix in your pesto with the zoodles until they’re well-coated.
8. Plate your zoodles, top with chicken slices, and voila! Your Chicken Pesto Zoodle Bowl is ready.

Tips:

1. For a creamy touch, add a spoonful of Greek yogurt to your pesto.
2. Ensure your skillet is adequately heated before adding the chicken. It ensures a nice sear.
3. Don’t overcook your zoodles. They can become mushy quite quickly.
4. To store, keep the pesto separate and combine when ready to eat to maintain zoodle freshness.

Serving Suggestions:

• Pair your Chicken Pesto Zoodle Bowl with a fresh, leafy green salad. A lemon vinaigrette would complement the flavors beautifully.
• For a touch of spice, sprinkle some red chili flakes on top.
• If you’re serving for guests, add a sprinkle of parmesan and a basil leaf on top for presentation.

So, there you have it – the AH7 approved Chicken Pesto Zoodle Bowl! Not only is it a delicious way to satisfy those pasta cravings without the carbs, but it’s also packed with nutrition. Whether you’re on a health kick or just want a fresh and tasty dinner, this dish has got you covered. Dive into the flavors of this Chicken Pesto Zoodle Bowl and enjoy every bite!

CHICKEN PESTO ZOODLE BOWL

You’ve heard of zoodles, right? But have you tried the Chicken Pesto Zoodle Bowl? This dish transforms ordinary zucchini into a delightful, low-carb spaghetti substitute, then tops it with juicy chicken and rich pesto for an out-of-this-world flavor combo. The best part? It’s as nutritious as it is delicious.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

CHICKEN PESTO ZOODLE BOWL

Amount per Serving

Calories

550

% Daily Value*

Fat

 

40

g

62

%

Sodium

 

250

mg

11

%

Carbohydrates

 

12

g

4

%

Fiber

 

4

g

17

%

Protein

 

40

g

80

%

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

Ingredients

• Chicken breasts: 2 about 1lb or 450g
• Zucchini: 3 medium-sized for zoodles; about 1.5lbs or 680g
• Fresh basil leaves: 2 cups packed
• Pine nuts: 1/4 cup 60ml
• Garlic cloves: 3
• Parmesan cheese grated: 1/2 cup (120ml)
• Olive oil: 1/2 cup 120ml
• Lemon juice: from 1 lemon
• Salt: to taste
• Black pepper: to taste

Instructions

• Start by preparing your chicken. Season both sides with salt and pepper.
• In a skillet over medium heat, add a tablespoon of olive oil. Once heated, add the chicken breasts. Cook each side for about 7 minutes or until thoroughly cooked and golden brown.
• While the chicken cooks, let’s make the pesto. In a food processor, combine the basil, pine nuts, garlic, parmesan, lemon juice, and the remaining olive oil. Blend until smooth, and season with salt and pepper to taste.
• Remove chicken from the skillet and let it rest for a few minutes. Slice into bite-sized pieces.
• Now, for the zoodles! Use a spiralizer or a julienne peeler to turn your zucchini into noodle-like strands. If you don’t have these tools, thin slices work too.
• In the same skillet, toss the zoodles for 2-3 minutes. They should soften but still retain a bit of crunch.
• Mix in your pesto with the zoodles until they’re well-coated.
• Plate your zoodles, top with chicken slices, and voila! Your Chicken Pesto Zoodle Bowl is ready.

Notes

• For a creamy touch, add a spoonful of Greek yogurt to your pesto.
• Ensure your skillet is adequately heated before adding the chicken. It ensures a nice sear.
• Don’t overcook your zoodles. They can become mushy quite quickly.
• To store, keep the pesto separate and combine when ready to eat to maintain zoodle freshness.