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In recent years, the culinary world has witnessed a growing trend towards healthier eating, with a particular emphasis on incorporating more vegetables into our diets. One delightful way to achieve this is through the use of zucchini noodles, affectionately known as "zoodles." Our recipe for Zesty Zucchini Noodles with Chicken & Pesto perfectly encapsulates this trend, blending the vibrant freshness of zucchini with the heartiness of chicken and the rich, aromatic flavors of homemade pesto. This dish is not only a feast for the senses but also an excellent option for those seeking a light dinner or a satisfying lunch without compromising on flavor.

Zucchini Noodles with Chicken and Pesto

Discover the delicious world of Zesty Zucchini Noodles with Chicken & Pesto, a healthy meal option that doesn't skimp on flavor. This recipe combines vibrant zucchini noodles, lean chicken, and homemade pesto for a satisfying dish that's perfect for lunch or dinner. With its low-carb, gluten-free benefits, and rich nutritional value, it's simple enough for beginners yet enjoyable for experienced cooks. Embrace a healthier lifestyle with this delightful, easy-to-make recipe.
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Ingredients
  

4 medium zucchinis

2 boneless, skinless chicken breasts

1 cup fresh basil leaves, tightly packed

1/3 cup pine nuts (or walnuts for a twist)

1/2 cup finely grated Parmesan cheese, plus extra for garnish

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and freshly cracked black pepper, to taste

1 pinch of red pepper flakes (optional, for a spicy kick)

1 tablespoon fresh lemon juice

Handful of cherry tomatoes, halved (for garnish)

Instructions
 

Prepare the Zucchini Noodles:

    - Using a spiralizer or a vegetable peeler, transform the zucchinis into long, noodle-like strands. If you don’t own a spiralizer, you can create thin strips with a peeler. Place the zucchini noodles aside in a colander to drain excess moisture.

      Make the Pesto:

        - In a food processor, add the fresh basil leaves, pine nuts (or walnuts), grated Parmesan cheese, minced garlic, lemon juice, and a pinch of salt and pepper.

          - While pulsing, gradually drizzle in the extra virgin olive oil until the mixture is creamy with a bit of texture remaining. Taste and adjust the seasoning if necessary.

            Cook the Chicken:

              - Season the chicken breasts generously with salt, pepper, and the optional red pepper flakes.

                - Heat a skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, carefully add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side, or until fully cooked through and no longer pink in the center. Remove the chicken and transfer it to a cutting board to rest for a few minutes.

                  Sauté the Zucchini Noodles:

                    - In the same skillet used for the chicken, add the zucchini noodles and sauté them lightly over medium heat for about 2-3 minutes. They should be tender but still retain a bit of crunch, so be cautious not to overcook.

                      Combine:

                        - Once the chicken has rested, slice it into thin strips. Add the prepared pesto to the skillet with the sautéed zucchini noodles and toss gently to combine and coat the noodles evenly. Then, add in the sliced chicken and mix until everything is well incorporated.

                          Serve:

                            - Plate the zesty zucchini noodles topped with the chicken. Garnish with halved cherry tomatoes, an additional sprinkle of grated Parmesan, and a light drizzle of olive oil for a finishing touch.

                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4