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Zucchini Noodles with Pesto & Grilled Chicken

Spiralized zucchini tossed in basil pesto and topped with sliced grilled chicken, a lighter take on pasta night.

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

  1. Season chicken breasts with garlic powder, paprika, salt, and pepper. Drizzle with 1 tablespoon olive oil.
  2. Grill chicken on a grill pan or outdoor grill for 6–7 minutes per side, until fully cooked. Slice into strips.
  3. Heat 1 tablespoon olive oil in a large skillet. Add zucchini noodles and sauté for 2–3 minutes until just tender (do not overcook).
  4. Remove skillet from heat, toss zucchini noodles with pesto until well coated.
  5. Divide zucchini noodles into bowls, top with sliced grilled chicken, parmesan cheese, and fresh basil.