Zucchini Noodles with Pesto and Grilled Chicken

by

Ingredients:

For the Pesto:

  • 2 cups fresh basil leaves, packed
  • 2 cloves garlic
  • 1/4 cup pine nuts (or walnuts)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
  • Salt and pepper to taste

For the Zucchini Noodles:

  • 4 medium zucchini
  • Salt to taste

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Optional Garnish:

  • Freshly grated Parmesan cheese
  • Fresh basil leaves

Instructions:

Pesto:

  1. In a food processor, combine the basil leaves, garlic, and pine nuts. Pulse until coarsely chopped.
  2. With the food processor running, slowly add the olive oil in a steady stream until the mixture is smooth.
  3. Add the grated Parmesan cheese and pulse a few times to combine. Season with salt and pepper to taste. Set aside.

Zucchini Noodles:

  1. Using a spiralizer, spiralize the zucchini into noodles. Alternatively, you can use a julienne peeler.
  2. Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for about 10-15 minutes to release excess moisture.
  3. After the time has passed, use paper towels or a clean kitchen towel to gently squeeze out the excess moisture from the zucchini noodles.

Grilled Chicken:

  1. Preheat your grill to medium-high heat.
  2. Season the chicken breasts with salt, pepper, and olive oil.
  3. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Cooking time may vary depending on the thickness of the chicken breasts.
  4. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

Assembly:

  1. In a large skillet, heat a tablespoon of olive oil over medium heat.
  2. Add the zucchini noodles to the skillet and sauté for 2-3 minutes, or until heated through.
  3. Remove the skillet from the heat and add the pesto sauce to the zucchini noodles. Toss until the noodles are evenly coated with the pesto.
  4. Divide the zucchini noodles among serving plates and top with the grilled chicken strips.
  5. Garnish with freshly grated Parmesan cheese and basil leaves, if desired.
  6. Serve immediately and enjoy your Keto-friendly meal!

Feel free to adjust the ingredients and seasonings according to your taste preferences. Enjoy your delicious and healthy meal!

Leave a Comment