FreeKeto
Zucchini Noodles with Pesto & Grilled Chicken
Spiralized zucchini tossed in basil pesto and topped with sliced grilled chicken, a lighter take on pasta night.
Servings
4 bowls
Prep
15 min
Cook
15 min
Zucchini noodles cook fast, so the trick is not overcooking them — a quick two or three minutes in the skillet is enough to soften them while keeping some bite, closer to al dente pasta than mush.
Swapping noodles for zucchini keeps carbs low, which makes this a natural fit for a keto lifestyle, while the grilled chicken on top keeps it filling enough to count as a full dinner rather than a side dish. Tossing the noodles with pesto off the heat, rather than in the hot pan, helps the sauce stay vibrant instead of breaking. A scattering of parmesan and fresh basil finishes it off.
Ingredients
- 2 medium zucchinis — spiralized into noodles
- 2 large chicken breasts — boneless, skinless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil — divided
- 1/2 cup basil pesto — homemade or store-bought, keto-friendly
- 1/4 cup parmesan cheese — grated, optional
- to taste salt and pepper
- 2 tablespoons fresh basil — chopped, for garnish
Instructions
- 1Season chicken breasts with garlic powder, paprika, salt, and pepper. Drizzle with 1 tablespoon olive oil.
- 2Grill chicken on a grill pan or outdoor grill for 6–7 minutes per side, until fully cooked. Slice into strips.
- 3Heat 1 tablespoon olive oil in a large skillet. Add zucchini noodles and sauté for 2–3 minutes until just tender (do not overcook).
- 4Remove skillet from heat, toss zucchini noodles with pesto until well coated.
- 5Divide zucchini noodles into bowls, top with sliced grilled chicken, parmesan cheese, and fresh basil.
Nutrition
344
Calories
29g
Protein
5g
Carbs
22g
Fat
1g
Fiber