Zucchini Noodle Chicken Pesto offers a fresh and light way to enjoy a satisfying meal, perfect for anyone seeking healthy chicken recipes. This dish is quick to prepare and packed with flavor, making it an ideal weeknight dinner.
Key Ingredients & Substitutions
- Chicken Breast: You can use boneless, skinless chicken thighs for a richer flavor.
- Zucchini: Yellow squash works well as an alternative.
- Pesto: Store-bought pesto is convenient, or you can make your own for fresh taste.
- Cherry Tomatoes: Sun-dried tomatoes or diced bell peppers can be used instead.
- Parmesan Cheese: Nutritional yeast offers a dairy-free option.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 3 medium zucchinis, spiralized into noodles
- ½ cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: Fresh basil leaves for garnish
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 450-500
- Tools Needed: Large skillet, spiralizer (or vegetable peeler)
Step-by-Step Instructions
1. Prepare the Chicken
Season your thinly sliced chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until cooked through and lightly golden. Remove the chicken from the skillet and set it aside.
2. Cook the Zucchini Noodles
Add the remaining 1 tablespoon of olive oil to the same skillet. Add your zucchini noodles and sauté for 2-3 minutes, just until they are slightly tender but still have a bite. Avoid overcooking, as they can become watery.
3. Combine Ingredients
Return the cooked chicken to the skillet with the zucchini noodles. Stir in the pesto and cherry tomatoes. Toss everything gently to coat the chicken and noodles evenly.
4. Finish and Serve
Heat the mixture for another 1-2 minutes, allowing all the flavors to meld together. Stir in the Parmesan cheese just before serving. Garnish with fresh basil leaves if desired. Enjoy your delicious and healthy chicken recipe!
Variation Ideas
- Add cooked shrimp for extra protein.
- Stir in a handful of fresh spinach during the last minute of cooking.
- Top with toasted pine nuts or walnuts for added crunch.
- Include red pepper flakes for a touch of heat.
Storage Instructions
Store leftover Zucchini Noodle Chicken Pesto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat until heated through. Be careful not to overcook the zucchini noodles, as they can become mushy.
Frequently Asked Questions (FAQ)
- Can you prepare zucchini noodles in advance? Yes, you can spiralize zucchini noodles up to a day ahead and store them in an airtight container in the refrigerator.
- Is this dish gluten-free? As long as your pesto is gluten-free, this recipe is naturally gluten-free.
- Can you use jarred pesto? Absolutely, jarred pesto is convenient and works perfectly in this recipe.
- How do you prevent zucchini noodles from getting watery? Sauté them quickly over medium-high heat and avoid overcrowding the pan. You can also lightly salt them and let them drain before cooking.
- What kind of chicken is best for this recipe? Boneless, skinless chicken breasts are ideal for their quick cooking time and lean protein.
- Is this recipe suitable for meal prep? Yes, it makes a great healthy chicken recipe for meal prep. Just ensure the noodles aren’t overcooked when reheating.