Looking for a healthy and tasty dinner that’s low in carbs but high in flavor? Zucchini noodles with grilled chicken and basil pesto is the perfect dish for you. This light yet satisfying meal swaps out traditional pasta for spiralized zucchini, making it a fresh and nutritious option. Combined with tender grilled chicken and a homemade pesto sauce, it’s a great choice for those wanting a wholesome and delicious dinner without the guilt.
What Makes Zucchini Noodles with Grilled Chicken Special?
Zucchini noodles, often called “zoodles,” are a gluten-free, low-carb alternative to regular pasta. When combined with lean grilled chicken and vibrant basil pesto, this dish becomes a protein-packed powerhouse that’s bursting with flavor. It’s perfect for busy weeknights, meal prep days, or when you simply want to eat something nourishing and light.
Health Benefits and Nutrition Information
Zucchini is rich in vitamins A and C, both important for immune health and skin. It’s also low in calories and high in fiber, which supports digestion. Chicken is a lean source of protein that helps build and repair muscles. Basil, the star of the pesto, provides antioxidants and has antibacterial properties. Olive oil used in pesto is heart-healthy, offering beneficial fats. However, if you’re on a low-sodium diet, consider reducing the salt in the pesto or seasoning. Also, if you have nut allergies, substitute pine nuts in pesto with seeds like sunflower or simply skip them.
Ingredients
For the Zucchini Noodles and Chicken:
- 2 medium zucchinis, spiralized
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Basil Pesto:
- 2 cups fresh basil leaves, packed
- 2 cloves garlic
- ⅓ cup pine nuts (optional or substitutable with sunflower seeds)
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Chicken
Start by seasoning both chicken breasts with garlic powder, salt, and pepper. Heat one tablespoon of olive oil in a grill pan or skillet over medium heat. Cook the chicken for 6 to 7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing into strips.
Step 2: Make the Basil Pesto
While the chicken is cooking, prepare the pesto. In a food processor, add basil, garlic, pine nuts (or seed substitute), and Parmesan cheese. Blend for a few seconds. Slowly add olive oil while continuing to blend until smooth. Add salt and pepper to taste. Set aside.
Step 3: Cook the Zucchini Noodles
In a large skillet over medium heat, add the spiralized zucchini noodles. Cook for 2 to 3 minutes until just tender but not mushy. Stir constantly to avoid overcooking. Drain any excess water if needed.
Step 4: Assemble the Dish
Remove the skillet from heat. Mix in the pesto sauce with the warm zucchini noodles, tossing gently to coat. Plate the noodles and top with sliced grilled chicken. You can garnish with extra Parmesan cheese or fresh basil leaves if desired.
Useful Tips
- Don’t overcook the zucchini noodles—doing so can make them soggy.
- Make extra pesto and store in a sealed container in the fridge for up to a week.
- If you don’t have a spiralizer, many stores sell pre-spiralized zucchini in the produce section.
- Feel free to swap chicken for grilled shrimp or tofu for a different twist.
Conclusion
Zucchini noodles with grilled chicken and basil pesto is a simple, healthy, and satisfying meal that fits a variety of diets, including gluten-free and low-carb lifestyles. It’s full of fresh flavors and can be prepared in under 30 minutes, making it a great addition to your weekly dinner plans. Try it once, and it may just become a regular favorite on your menu!
Share this content:
