Keto Chicken and Pesto with Zucchini Noodles
Chicken Pesto Zucchini Noodles
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 5 MINUTES
total time: 20 MINUTES
Ingredients
- 2 large chicken breasts, grilled
- 5 zucchini, sliced into noodles
- teaspoon olive oil
- salt & pepper to taste
For the Fresh Pesto:
- 1/2 cup olive oil
- 2 cups basil leaves
- 1/4 cup Parmesan cheese, shredded
- 2 oz. pine nuts, walnuts, or shelled pistachios
- 1 tablespoon lemon juice
- 1 clove garlic
- salt & pepper to taste
Directions
1
Combine pesto ingredients in a food processor or high-powered blender and pulse until mixture is coarsely ground. Makes about 1 cup prepared pesto.
2
Shred zucchini into noodles and sauté in a pan with olive oil on the stove for just a few minutes. Be careful not to overcook. Salt & pepper to taste.
3
Combine pesto with noodles. Top with sliced grilled chicken.
Nutritional Information
Yield: 4 servings, Serving Size: 1 serving
Amount Per Serving:
Calories: 354, Total Carbohydrates: 5g, Fiber: 5g, Net Carbohydrates: >1g, Total Fat: 35g, Protein: 9g
You don’t have to sneak healthy veggies into your meals when they taste THIS good.
Replacing pasta with zucchini noodles is delicious. Add to fresh-from-home pesto and grilled chicken, and you have an amazing meal.
Hip Tip: To make the zucchini noodles, I used this micro plane spiral cutter found on Amazon.com (pictured above) or try using a cheese grater turned on its side. Collin’s favorite is this World Cuisine Spiral Vegetable Slicer.
Print
Chicken Pesto Zucchini Noodles
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 5 MINUTES
total time: 20 MINUTES
This delicious one pan keto chicken pesto recipe is loaded with flavor without all the carbs.
Ingredients
- 2 large chicken breasts, grilled
- 5 zucchini, sliced into noodles
- teaspoon olive oil
- salt & pepper to taste
For the Fresh Pesto:
- 1/2 cup olive oil
- 2 cups basil leaves
- 1/4 cup Parmesan cheese, shredded
- 2 oz. pine nuts, walnuts, or shelled pistachios
- 1 tablespoon lemon juice
- 1 clove garlic
- salt & pepper to taste
Directions
1
Combine pesto ingredients in a food processor or high-powered blender and pulse until mixture is coarsely ground. Makes about 1 cup prepared pesto.
2
Shred zucchini into noodles and sauté in a pan with olive oil on the stove for just a few minutes. Be careful not to overcook. Salt & pepper to taste.
3
Combine pesto with noodles. Top with sliced grilled chicken.
Nutritional Information
Yield: 4 servings, Serving Size: 1 serving
Amount Per Serving:
Calories: 354, Total Carbohydrates: 5g, Fiber: 5g, Net Carbohydrates: >1g, Total Fat: 35g, Protein: 9g
My family absolutely loved this meal – the zucchini noodles rock!
They are super light but also very satisfying! The pesto was super flavorful and yummy as well. If you’re in a rush and don’t have time to make your own pesto, feel free to grab a jar at the store instead.
Hip Tip: For grilling, I use a cast iron grill pan like this one for grilling indoors, and I LOVE it!
