Chicken Zoodles with Pesto
Chicken Zoodles with Pesto is a low-carb, gluten-free, and keto-friendly dish that is easy to make and packed with flavor. This dish is a great way to incorporate more veggies into your diet while still enjoying the delicious taste of grilled chicken. It's also a great source of protein and healthy fats, thanks to the chicken and pesto sauce. However, people with a nut allergy or dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
157 kcal
Protein
12 g
Carbs
3 g
Fat
11 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Zucchini
200 gm (200g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Olive Oil
1 tsp (5g)
Fresh basil leaves (Chopped)
2 tbsp (10g)
Homemade Pesto (without yeast)
2 tbsp (30g)
Instructions
Cooking Steps
Heat a grill pan over medium-high heat. Season the chicken breasts with salt and pepper.
Brush the chicken breasts with olive oil and place them on the grill pan. Grill for 6-8 minutes on each side or until cooked through.
Remove the chicken from the grill pan and let it rest for 5 minutes.
In the meantime, spiralize the zucchinis into noodles using a spiralizer.
In a large skillet over medium-high heat, add oil and the zucchini noodles. Cook for 2-3 minutes, stirring occasionally, until the zoodles are tender but still have a crunch.
Add the pesto sauce to the skillet and mix well with the zoodles.
Shred the grilled chicken breasts using a fork.
Divide the zoodle mixture in bowls and top with the shredded chicken.
Garnish with fresh basil leaves and serve hot.