Zucchini Noodles with Pesto and Grilled Chicken: A Healthy, Flavorful Meal

Zucchini noodles, also known as zoodles, have become a trendy and healthy alternative to traditional pasta. When paired with pesto and grilled chicken, this dish becomes a light yet satisfying meal. Whether you’re looking for a low-carb option or simply want a fresh twist on classic pasta dishes, Zucchini Noodles with Pesto and Grilled Chicken offers a perfect balance of flavor, texture, and nutrition.

In this article, we will guide you through the process of creating this delicious and wholesome dish, from the basic recipe to advanced techniques. We’ll also explore ways to store it, suggest substitutions, and answer some frequently asked questions.

If you’re new to zucchini noodles or want to learn more about how to incorporate them into your diet, check out these helpful resources:

Basic Recipe: Ingredients and Instructions

Ingredients

For this simple yet satisfying dish, you’ll need:

4 medium zucchinis (or 3 large, depending on size)
2 boneless, skinless chicken breasts
2 tablespoons olive oil (for grilling chicken)
Salt and pepper to taste
1 cup of pesto (store-bought or homemade)
1 tablespoon olive oil (for sautéing zucchini noodles)
Optional: Parmesan cheese for garnish
Optional: Cherry tomatoes for added flavor

Instructions

Prepare the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side until fully cooked, with an internal temperature of 165°F (75°C). Set aside to rest.
Make the Zucchini Noodles:
- While the chicken is grilling, spiralize the zucchinis into noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler or mandolin to create thin strips.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Sauté the zucchini noodles for about 2-3 minutes until they soften but still retain a slight crunch. Be careful not to overcook them.
Combine and Serve:
- Slice the grilled chicken into thin strips or bite-sized pieces.
- Toss the zucchini noodles with your pesto, ensuring each noodle is evenly coated.
- Plate the zucchini noodles and top with the grilled chicken.
- Optional: Garnish with grated Parmesan cheese and halved cherry tomatoes for added flavor.

Advanced Techniques

Creating Homemade Pesto

While store-bought pesto is convenient, homemade pesto takes the flavor to the next level. Here’s a quick recipe for a fresh, aromatic pesto:

Ingredients for Pesto:

2 cups fresh basil leaves
1/4 cup pine nuts (or walnuts for a more affordable option)
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions for Pesto:

In a food processor, blend the basil, pine nuts, and garlic until finely chopped.
With the processor running, slowly add the olive oil until the mixture turns into a smooth paste.
Stir in the Parmesan cheese, and season with salt and pepper to taste.
Store any leftover pesto in an airtight container in the fridge for up to 5 days.

Grilling the Chicken with Extra Flavor

To add extra depth of flavor to your grilled chicken, consider marinating the chicken breasts before grilling. A simple marinade of olive oil, lemon juice, garlic, and fresh herbs (such as rosemary or thyme) will infuse the chicken with savory goodness. Allow the chicken to marinate for at least 30 minutes for maximum flavor.

Zoodle Variations

If you’re craving a twist on the typical zucchini noodle, you can mix in other vegetables like sweet potatoes, carrots, or butternut squash. These vegetables can be spiralized in the same way as zucchini, adding variety and nutrients to your meal.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store Zucchini Noodles with Pesto and Grilled Chicken

To keep your Zucchini Noodles with Pesto and Grilled Chicken fresh for later, store each component separately. This will prevent the zucchini noodles from becoming soggy and the chicken from drying out.

Zucchini Noodles: Store the sautéed zucchini noodles in an airtight container in the fridge for up to 2 days. If you want to prepare them in advance, you can also freeze the uncooked zucchini noodles for up to 1 month.
Grilled Chicken: Store the sliced grilled chicken in an airtight container in the fridge for up to 3 days. You can reheat it by lightly grilling or warming it in the microwave.
Pesto: Homemade pesto can be stored in the fridge for 4-5 days. For longer storage, freeze the pesto in ice cube trays, and transfer to a sealed bag. Frozen pesto can last up to 3 months.

How to Reheat Zucchini Noodles with Pesto and Chicken

Reheat the chicken in a skillet over low heat to prevent it from drying out. For the zucchini noodles, reheat them gently in a pan with a dash of olive oil until just warmed through. Be mindful not to overcook the noodles again, as they can become mushy.

Dietary Adaptations and Substitutions

Low-Carb or Keto-Friendly

If you’re following a low-carb or keto diet, zucchini noodles are already a fantastic alternative to regular pasta. The addition of grilled chicken provides a good source of protein while keeping the dish low in carbs.

For the pesto, consider using a low-carb sweetener like stevia or erythritol instead of sugar (if your pesto recipe calls for any). You can also use almond flour instead of pine nuts for a lower-carb alternative.

Gluten-Free and Dairy-Free Options

This recipe is naturally gluten-free, as it uses zucchini noodles instead of wheat-based pasta.
For those who are dairy-free, simply substitute the Parmesan cheese with a dairy-free version or leave it out altogether.

Vegan Options

To make the dish vegan, substitute the grilled chicken with tofu or tempeh, both of which can be grilled and provide a similar texture. For the pesto, use a nutritional yeast in place of Parmesan to retain the cheesy flavor.

FAQs About The Recipe

Can I Use Store-Bought Pesto?

Yes, you can absolutely use store-bought pesto for convenience. However, making your own pesto will give you more control over the ingredients and flavor.

Can I Make Zucchini Noodles in Advance?

Yes, you can spiralize the zucchini in advance and store them in an airtight container in the fridge for up to 2 days. However, it’s best to sauté them fresh just before serving to maintain their texture.

Is This Recipe Kid-Friendly?

Yes, the mild flavors of grilled chicken and pesto make this dish appealing to children. You can even sneak in extra vegetables by adding carrot noodles or sweet potato noodles to the mix.

Can I Add More Vegetables to the Dish?

Absolutely! Feel free to add other vegetables such as cherry tomatoes, spinach, or bell peppers for added nutrition and color.

Conclusion & Final Thoughts

Zucchini Noodles with Pesto and Grilled Chicken is an incredibly versatile, nutritious, and flavorful dish that can easily be adapted to suit various dietary needs. Whether you’re seeking a healthy low-carb option, a gluten-free meal, or simply a light yet filling dinner, this recipe is sure to become a favorite in your kitchen.

The combination of fresh zucchini, savory pesto, and succulent grilled chicken delivers a refreshing and satisfying meal that’s perfect for any season. With the tips and variations provided, you can elevate the dish to suit your taste preferences and dietary requirements.

Enjoy the process of preparing and savoring this delightful dish—it’s a true celebration of fresh, wholesome ingredients!

Zucchini Noodles with Pesto and Grilled Chicken: A Healthy, Delicious Recipe