Main Dish | Zucchini Noodles with Pesto and Grilled Chicken
Approximately 35 minutes to make.
Ingredients
- 2 medium zucchinis
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (you can also use almonds or walnuts)
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese (optional, omit for a dairy-free version)
- Juice of 1/2 lemon
Instructions
- Using a spiralizer or a julienne peeler, turn the zucchinis into noodles. Set them aside.
- Preheat your grill or grill pan over medium-high heat.
- Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper.
- Grill the chicken breasts for about 5-6 minutes per side or until they are fully cooked and have grill marks. Cooking time may vary based on the thickness of the chicken breasts.
- While the chicken is grilling, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, garlic, grated Parmesan (if using), lemon juice, and a pinch of salt and pepper. Pulse until the ingredients are well blended.
- With the food processor running, drizzle in the remaining 1 tablespoon of olive oil until the pesto reaches your desired consistency. Add red pepper flakes if you want some heat.
- Once the chicken is done, remove it from the grill and let it rest for a couple of minutes before slicing it into strips.
- In a large pan over medium heat, sauté the zucchini noodles for 2-3 minutes until they are just tender (avoid overcooking, as zucchini noodles can become too soft).
- Add the grilled chicken strips to the pan and toss everything together with the prepared pesto until the noodles and chicken are coated evenly.
- Serve immediately and enjoy.