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Zucchini Noodles with Chicken Pesto

Updated: Oct 11


Zucchini Noodles with Chicken Pesto
Zucchini Noodles with Chicken Pesto

INGREDIENTS:

For the Pesto:

  • 2 cups fresh basil leaves, packed

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup pine nuts or walnuts

  • 2 cloves garlic, minced

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste


For the Zucchini Noodles:

  • 4 medium-sized zucchinis

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • For the Chicken:

  • 2 boneless, skinless chicken breasts

  • Salt and pepper to taste

  • 1 tablespoon olive oil

  • 1 teaspoon Italian seasoning (optional)

  • 1/2 cup grated Parmesan cheese (for topping)


INSTRUCTIONS


For the Pesto:

  1. In a food processor, combine the basil, grated Parmesan cheese, pine nuts (or walnuts), and minced garlic.

  2. Pulse the mixture until everything is finely chopped.

  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

  4. Season the pesto with salt and pepper to taste. Set it aside.

  5. For the Zucchini Noodles:

  6. Wash the zucchinis and trim off the ends. Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles).

  7. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly tender but still crisp. Season with salt and pepper to taste. Remove from the skillet and set aside.


For the Chicken:

  1. Season the chicken breasts with salt, pepper, and Italian seasoning (if using).

  2. In the same skillet used for the zucchini noodles, add 1 tablespoon of olive oil over medium-high heat. Place the seasoned chicken breasts in the skillet.

  3. Cook the chicken for about 6-7 minutes per side or until they are cooked through and have a golden brown crust.

  4. In the last minute of cooking, sprinkle the grated Parmesan cheese over the chicken breasts to melt and create a cheesy crust.

  5. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

  6. Assembling the Dish:

  7. Divide the zucchini noodles among serving plates.

  8. Spoon the homemade pesto over the zucchini noodles.

  9. Top the pesto-covered zoodles with slices of the Parmesan-crusted chicken.

  10. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.


Serve your Zucchini Noodles with Pesto topped with chicken immediately and enjoy your healthy and flavorful meal!


ENJOY!

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