Ingredients
1 lb (450g) boneless skinless chicken breast
4 medium zucchinis (about 800g total), spiralized
1/4 cup basil pesto (store-bought or homemade)
1/2 cup cherry tomatoes, halved
2 tablespoons grated parmesan cheese
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Spiralize zucchinis using a spiralizer or vegetable spiralizer. Set aside in a colander to drain excess moisture
Heat olive oil in a skillet over medium-high heat. Season chicken breasts with black pepper and cook for 6-8 minutes per side until golden and fully cooked
Once chicken is done, add zucchini noodles to the skillet and sauté for 2-3 minutes until tender but still crisp
Remove noodles and chicken from skillet. Toss zucchini noodles with basil pesto in a large bowl
Divide into 4 serving bowls. Top each with cooked chicken breast, halved cherry tomatoes, and a sprinkle of parmesan cheese
Serve immediately while warm
Notes
Use gluten-free certified zucchini noodles if needed
Adjust pesto amount to taste; homemade pesto ensures no added oils/alcohol
Add optional toppings: avocado, steamed spinach, or red onion slices for extra flavor
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Skillet Cooking
- Cuisine: Italian-Inspired
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg