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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
Cook Time: 15 minutes
Total Time: 30 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.