Zucchini Noodles With Pesto And Grilled Chicken

If you love pasta but want something lighter, zucchini noodles (also called zoodles) are the perfect solution! They’re fresh, low in carbs, and soak up all the delicious flavors of pesto and grilled chicken. This dish is a fantastic way to enjoy a satisfying meal without feeling too heavy afterward.

I first tried zucchini noodles during the summer when gardens and farmers’ markets were bursting with fresh zucchini. It was love at first bite! The combination of tender zoodles, creamy pesto, and juicy grilled chicken creates a meal that feels fancy but is incredibly easy to make.

Whether you’re looking for a quick weeknight dinner, a healthy lunch, or a dish to impress guests, this recipe checks all the boxes. Plus, it’s packed with flavor and nutrients, making it a guilt-free choice for any day of the week.

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Why You’ll Love This Recipe

• Light and Healthy – Zucchini noodles are a great alternative to traditional pasta, making this meal low in carbs and packed with vitamins.
• Easy and Quick – With just a few simple steps, you can have this dish ready in about 30 minutes.
• Flavor-Packed – The basil pesto adds a fresh and herby taste, while the grilled chicken brings a smoky, savory flavor.
• Perfect for Any Season – Enjoy it in the summer with fresh garden zucchini or in colder months for a light yet satisfying meal.
• Customizable – You can swap the chicken for shrimp, add cherry tomatoes, or sprinkle some parmesan for extra flavor.

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Ingredients

For the Zucchini Noodles

• 4 medium zucchinis, spiralized
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pesto Sauce

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ cup olive oil
• Juice of ½ lemon
• Salt and pepper to taste

For the Grilled Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Kitchen Tools Needed

Before you start cooking, gather these essential kitchen tools:

• Spiralizer – To turn the zucchini into noodles. If you don’t have one, a julienne peeler or a sharp knife works too.
• Cutting board and knife – For prepping the chicken and other ingredients.
• Blender or food processor – To make the pesto sauce.
• Grill pan or outdoor grill – To cook the chicken with a nice, smoky flavor. If you don’t have a grill, a regular skillet works fine.
• Large skillet – For sautéing the zucchini noodles.
• Measuring cups and spoons – To ensure accurate ingredient portions.
• Tongs or a spatula – For flipping the chicken and tossing the zoodles.

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Cooking Instructions

Step 1: Prepare the Pesto

1. In a food processor or blender, combine basil leaves, pine nuts, grated Parmesan, and minced garlic.
2. Pulse a few times to break everything down.
3. Slowly add the olive oil while blending until smooth.
4. Add lemon juice, salt, and pepper to taste. Set aside.

Step 2: Grill the Chicken

1. Preheat your grill or grill pan over medium heat.
2. Rub the chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Place the chicken on the grill and cook for about 5-7 minutes per side until fully cooked (internal temperature of 165°F or 75°C).
4. Remove from the grill and let it rest for 5 minutes before slicing.

Step 3: Cook the Zucchini Noodles

1. Heat a tablespoon of olive oil in a large skillet over medium heat.
2. Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender. Be careful not to overcook, as they can become mushy.
3. Season with salt and pepper.

Step 4: Assemble the Dish

1. Remove the skillet from heat and mix the zucchini noodles with the pesto sauce, tossing gently to coat.
2. Divide into plates and top with sliced grilled chicken.
3. Garnish with extra Parmesan cheese and fresh basil, if desired.
4. Serve immediately and enjoy!

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Tips and Tricks for Success

• Don’t overcook the zucchini noodles – They release water and can become soggy. A quick sauté is enough.
• Use fresh basil for the best pesto flavor – Dried basil won’t work the same way.
• Let the chicken rest before slicing – This helps keep it juicy and flavorful.
• Make extra pesto – It stores well in the fridge for up to a week and can be used on sandwiches, pasta, or even as a dip.
• Customize to your taste – Add cherry tomatoes, red pepper flakes for heat, or swap the chicken for shrimp or tofu.

Now you have a simple, healthy, and delicious meal ready to enjoy. Whether it’s for a quick weeknight dinner or a special meal, this Zucchini Noodles with Pesto and Grilled Chicken recipe will surely be a hit!

Ingredient Substitutions and Variations

One of the best things about this recipe is how flexible it is! Here are some easy swaps and variations to try:

Ingredient Substitutions

• Zucchini Noodles → Swap with spaghetti squash, carrot noodles, or even whole wheat pasta if you prefer.
• Pine Nuts in Pesto → Use walnuts, almonds, cashews, or sunflower seeds for a budget-friendly alternative.
• Parmesan Cheese → Try Pecorino Romano, nutritional yeast (for a dairy-free option), or a plant-based Parmesan substitute.
• Chicken → Use shrimp, salmon, tofu, or even chickpeas for a vegetarian-friendly version.
• Olive Oil → Avocado oil or melted butter can work in a pinch.

Flavor Variations

• Spicy Kick – Add a pinch of red pepper flakes or drizzle some chili oil on top.
• Creamy Pesto – Stir in a little Greek yogurt or heavy cream for a richer texture.
• Extra Veggies – Toss in cherry tomatoes, roasted bell peppers, or mushrooms for added color and flavor.
• Lemon-Garlic Twist – Add extra lemon zest and garlic to brighten up the dish.

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Serving Suggestions

Wondering what to serve alongside your zucchini noodles? Here are some great pairings:

• Garlic Bread – A slice of warm, crispy garlic bread makes this meal extra satisfying.
• Side Salad – A simple green salad with balsamic vinaigrette or Caesar dressing balances the flavors perfectly.
• Roasted Vegetables – Serve with roasted asparagus, Brussels sprouts, or broccoli for extra nutrition.
• Glass of Wine – If you enjoy wine, a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with pesto.

For a heartier meal, you can also serve this dish with quinoa, brown rice, or a side of mashed sweet potatoes.

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Storage and Reheating Instructions

Storing Leftovers:

• Store leftover zucchini noodles and grilled chicken separately in airtight containers.
• The zucchini noodles with pesto last up to 3 days in the fridge.
• Grilled chicken stays fresh for 4 days in the fridge.
• Pesto sauce can be stored in the fridge for up to a week or frozen for longer storage.

Reheating Instructions:

• Zucchini Noodles – Reheat gently in a skillet over medium heat for 1-2 minutes. Avoid microwaving, as they can become mushy.
• Chicken – Reheat in a pan over medium-low heat or microwave for 30-60 seconds, adding a splash of water to keep it moist.
• Pesto – If refrigerated, let it sit at room temperature for a few minutes before using. Add a little olive oil to refresh it.

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FAQ

1. Can I make this recipe vegan?

Yes! Simply swap the chicken for tofu or chickpeas, use dairy-free Parmesan or nutritional yeast, and make sure your pesto is vegan (skip the cheese or use a plant-based alternative).

2. Can I use store-bought pesto?

Absolutely! While homemade pesto is fresher and more flavorful, store-bought pesto is a great time-saver. Just check the ingredients for the best quality.

3. Do I have to cook the zucchini noodles?

Nope! If you prefer a crunchier texture, you can eat them raw. Just toss them directly with the pesto and grilled chicken.

4. Can I freeze zucchini noodles?

Zucchini noodles don’t freeze well because they release too much water. However, you can freeze the pesto and grilled chicken separately for easy meal prep.

5. How do I prevent zucchini noodles from getting soggy?

Don’t overcook them! A quick sauté (2-3 minutes) is enough. You can also pat them dry with a paper towel before cooking to remove excess moisture.

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Now you’re all set to make this Zucchini Noodles with Pesto and Grilled Chicken recipe like a pro! Whether you’re looking for a quick, healthy dinner or a fresh new way to enjoy zucchini, this dish is sure to become a favorite. Let me know how you like it!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!