Zoodles With Pesto And Grilled Chicken

Name: Zoodles With Pesto And Grilled Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g zucchini (medium, spiralized into noodles); 400 g chicken breast (boneless, skinless); 2 cup fresh basil leaves (tightly packed); 3 tbsp pine nuts; 2 pcs garlic (cloves, peeled); 0.25 cup parmesan cheese (freshly grated); 3 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt (for pesto); 1 pinch black pepper (freshly cracked); 1 tsp oil (for grilling); 100 g cherry tomato (halved)

RATING

4.4/5(85)

TASTE SCORE

8/10

Fresh zucchini noodles tossed in a vibrant homemade basil pesto, topped with juicy grilled chicken strips. A light, low-carb dinner that comes together fast—perfect for weeknights when you want something healthy without spending hours in the kitchen.

PREP

15m

COOK

12m

SERVES

1 CUP

370 cal

SERVINGS

METHOD · 7 STEPS

prep
Spiralize the zucchini into noodles.
Wash the zucchini, trim the ends, and run them through a spiralizer to create long noodles. Pat the zoodles dry with paper towels and set aside.
TIPDon't salt the zoodles yet—they'll release too much water and turn mushy.
mix
Make the basil pesto.
1.In a food processor, combine basil leaves, pine nuts, and garlic cloves.
2.Pulse until coarsely chopped (about 10 pulses).
3.With the motor running, drizzle in the olive oil until smooth.
4.Add parmesan cheese, 1 pinch of salt, and lemon juice. Pulse just to blend.
TIPKeep the food processor on low speed—too much heat turns the basil bitter.
prep
Season the chicken breasts.
Pat the chicken dry with paper towels. Rub with 1 teaspoon of oil, then season both sides with 1 pinch of salt and the black pepper.
TIPBring chicken to room temperature for 10 minutes before grilling—it cooks more evenly.
grill · ~12 min
Grill the chicken until cooked through.
1.Heat a grill pan over medium-high heat until hot.
2.Place the seasoned chicken breasts on the pan.
3.Grill for 5-6 minutes per side until golden char marks form.
4.Check the internal temperature reaches 165°F (74°C).
5.Transfer to a cutting board and rest for 5 minutes, then slice into strips.
TIPDon't move the chicken around on the pan—let it sear undisturbed for clean grill marks.
saute · ~2 min
Warm the zoodles briefly in a pan.
In the same grill pan over medium heat, add the zucchini noodles and toss for 1-2 minutes until just warmed through. Do not overcook—they should stay slightly crisp.
TIPZoodles release water as they cook. Keep the heat medium and move fast so they don't get soggy.
assemble
Toss zoodles with pesto and arrange the grilled chicken on top.
Transfer the warm zoodles to a serving bowl, add the prepared pesto, and toss well to coat. Divide among plates, top with sliced grilled chicken, and scatter the halved cherry tomatoes.
garnish
Garnish with extra parmesan and fresh basil if desired and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat spiralized zucchini dry with paper towels to prevent watery zoodles.
2
Do not salt zoodles before cooking—they will release moisture and turn mushy.
3
Keep food processor on low speed when making pesto to avoid heating and bitter basil.
4
Let chicken rest at room temperature 10 minutes before grilling for even cooking.
5
Let grilled chicken rest 5 minutes before slicing to retain juices.
6
Warm zoodles for only 1-2 minutes on medium heat—overcooking makes them soggy.
7
Toast pine nuts lightly in a dry pan for deeper flavor before adding to pesto.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace Parmesan with 2 tablespoons nutritional yeast and use 1 tablespoon more pine nuts. Omit chicken and add grilled tofu or chickpeas for plant-based protein.

nut free

Nut-free

Substitute pine nuts with hulled sunflower seeds or pepitas for a nut-free pesto that still gives creamy texture and savory depth.

extra veggie

Extra-veggie

Add sautéed mushrooms or roasted bell peppers along with the zoodles for more volume and earthy flavor without extra carbs.

high protein

High-protein

Double the chicken breast to 400g per serving, or add a handful of cooked shrimp on top for lean protein boost.

spicy

Spicy

Add a small red chili (seeded) or ½ teaspoon red pepper flakes to the pesto for gentle heat that balances the basil and lemon.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Low in Carbs

Zucchini noodles replace traditional pasta with a fraction of the carbohydrates, making this dish suitable for low-carb and keto-friendly diets.

✓

Rich in Basil Antioxidants

Basil is packed with flavonoids and essential oils like eugenol that have anti-inflammatory properties and support overall health.

✓

Lean Protein Source

Grilled chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety without excess calories.

✓

Heart-Healthy Fats

Extra virgin olive oil and pine nuts supply monounsaturated fats and vitamin E, which support cardiovascular health when used in moderation.

QUESTIONS?

Frequently asked questions

Yes, store pesto in an airtight container with a thin layer of olive oil on top to prevent browning, refrigerate up to 5 days, or freeze for up to 3 months.