Description
A healthy and delicious dish featuring zucchini noodles topped with homemade pesto and grilled chicken.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 2 grilled chicken breasts
- Salt and pepper to taste
Instructions
- Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the zucchinis. Set aside.
- In a food processor, combine the basil leaves, grated Parmesan cheese, and pine nuts. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
- Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked. Remove from the grill and let rest.
- In a large skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
- Slice the grilled chicken into strips.
- To serve, divide the zucchini noodles into bowls, top with grilled chicken, and drizzle with pesto sauce.
Notes
- To make the dish vegan, substitute grilled tofu for the chicken.
- Leftover pesto can be stored in the fridge for up to a week.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Grilling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg