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Zucchini Noodle Pesto Chicken

A fresh and healthy Mediterranean-inspired dish featuring tender chicken breast tossed with vibrant zucchini noodles and aromatic basil pesto.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast cut into bite-sized pieces
  • 3 medium zucchinis spiralized into noodles
  • 1/2 cup fresh basil pesto
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1/4 cup grated parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Equipment

  • Large skillet
  • Spiralizer
  • Tongs

Method
 

Cooking Steps
  1. Pat the chicken pieces dry with a paper towel.
  2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
  3. Add chicken in a single layer and cook for 5–6 minutes until golden-brown and cooked through.
  4. Reduce heat to medium, add minced garlic, and sauté for 30 seconds.
  5. Add spiralized zucchini noodles and toss gently for 2–3 minutes until crisp-tender.
  6. Remove skillet from heat immediately.
  7. Stir in the basil pesto until the chicken and noodles are coated uniformly.
  8. Season with salt and pepper, then serve topped with parmesan and pine nuts.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. To prevent watery noodles, pat zucchini dry before cooking and avoid freezing.