A low-carb pasta alternative.
Zucchini Noodles with Pesto & Grilled Chicken:
A Light & Flavorful Meal!
This dish is a delicious low-carb alternative to pasta, packed with fresh basil pesto and juicy grilled chicken.
Ingredients:
1- For the Zucchini Noodles:
- 2 medium zucchinis (spiralized)
- 1 tbsp olive oil
- 1 clove garlic (minced)
- Salt & black pepper (to taste)
2- For the Pesto:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts (or walnuts)
- 1 garlic clove
- ¼ cup olive oil
- ½ tbsp lemon juice
- Salt & black pepper (to taste)
3- For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & black pepper (to taste)
- 1 tbsp lemon juice
Instructions:
- Marinate & Grill the Chicken:
- Rub chicken breasts with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
- Heat a grill pan or outdoor grill over medium heat and cook for 6–7 minutes per side, until fully cooked (internal temp: 165°F / 75°C).
- Let rest for a few minutes, then slice.
- Prepare the Pesto:
- In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper.
- Slowly drizzle in olive oil while blending until smooth.
- Cook the Zucchini Noodles:
- Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds.
- Add zucchini noodles, season with salt and pepper, and sauté for 2–3 minutes until just tender.
- Combine & Serve:
- Remove zucchini noodles from heat, toss with pesto, and mix well.
- Serve with sliced grilled chicken on top. Garnish with extra Parmesan or crushed nuts.
Tips & suggestions:
- Swap pine nuts for almonds or walnuts in the pesto.
- Add cherry tomatoes or roasted red peppers for extra flavor.
- Top with red pepper flakes for a spicy kick!
- A fresh, vibrant, and healthy dish ready in no time!
Enjoy your meal!
