Looking for healthy chicken dinner ideas? This Chicken Pesto Zoodles recipe is a delicious and effortless meal perfect for a busy weeknight. You’ll love how simple it is to prepare, and it’s packed with fresh flavors.
Key Ingredients & Substitutions
- Chicken Breast: You can use chicken thighs for a richer flavor.
- Pesto: Store-bought or homemade works great.
- Zucchini: Spiralized pre-made zoodles save time.
- Cherry Tomatoes: Grape tomatoes are a good substitute.
Ingredients
Main:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 medium zucchini, spiralized into zoodles
- 1/2 cup pesto
- 1 cup cherry tomatoes, halved
Optional:
- 1/4 cup grated Parmesan cheese for serving
- Fresh basil leaves for garnish
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400
- Tools Needed: Large skillet, spiralizer (if not using pre-made zoodles)
Step-by-Step Instructions
1. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and lightly browned. Season with a pinch of salt and pepper.
2. Add Tomatoes and Pesto
Once the chicken is cooked, stir in the halved cherry tomatoes. Cook for another 2-3 minutes until they start to soften slightly. Next, stir in the pesto, coating the chicken and tomatoes evenly.
3. Introduce the Zoodles
Add the spiralized zucchini to the skillet. Toss everything together gently and cook for just 2-3 minutes, until the zoodles are heated through but still slightly firm (al dente). You don’t want them to get mushy.
4. Serve Immediately
Remove the skillet from the heat. Divide the Chicken Pesto Zoodles among plates. You can garnish with grated Parmesan cheese and fresh basil if you like.
Variation Ideas
- Add More Veggies: Stir in spinach, bell peppers, or mushrooms with the tomatoes.
- Spice It Up: Add a pinch of red pepper flakes with the pesto for a little kick.
- Creamy Texture: Mix a tablespoon of cream cheese into the pesto for a richer sauce.
Storage Instructions
You can store leftover Chicken Pesto Zoodles in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat or in the microwave. Be careful not to overcook the zoodles, as they can become watery.
Frequently Asked Questions (FAQ)
Q: Can you prepare the zoodles ahead of time?
A: Yes, you can spiralize the zucchini up to a day in advance and store it in an airtight container in the refrigerator.
Q: What if you don’t have a spiralizer?
A: You can use a vegetable peeler to make wide ribbons, or buy pre-packaged zoodles from the grocery store.
Q: Is this recipe good for meal prep?
A: Absolutely! It’s one of those great healthy chicken dinner ideas that holds up well for meal prep. Just keep the zoodles slightly undercooked if you plan to reheat.
Q: Can you use a different type of pasta?
A: Yes, if you prefer, you can use regular pasta like linguine or penne, but the cooking time will be longer and it won’t be as low-carb.
Q: How do you prevent the zoodles from getting watery?
A: Don’t overcook them! Cook them just until heated through, about 2-3 minutes, and ensure your pan is hot enough to evaporate some moisture. You can also pat them dry with a paper towel before adding to the pan.