Quick, fresh, and packed with flavor—this dish is like a hug for your taste buds.
1. Introduction
Imagine twirling forkfuls of tender zucchini noodles coated in vibrant basil pesto, juicy chicken, and bursts of sweet cherry tomatoes. This Chicken Pesto Zoodle Bowl is a guilt-free, low-carb meal that’s ready in 30 minutes. It’s perfect for busy weeknights, meal prep, or impressing your Insta followers. Plus, it’s gluten-free and easily adaptable for vegetarians!
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2. Ingredients
(Serves 4)
For the Bowl:
- 2 large zucchini (or 4 medium), spiralized into “zoodles”
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil (divided)
- 2 garlic cloves, minced
- Salt and pepper (to taste)
- 1/4 cup toasted pine nuts (optional garnish)
For the Pesto:
- 2 cups fresh basil leaves (packed)
- 1/3 cup grated Parmesan (or nutritional yeast for vegan)
- 1/3 cup pine nuts (or walnuts for budget-friendly)
- 2 garlic cloves
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper (to taste)
Pro Tips:
- Use store-bought pesto to save time (I love Barilla or Sacla brands).
- Swap zucchini for sweet potato noodles for extra sweetness.
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3. Prep Work
- Zoodles: Spiralize zucchini. Sprinkle with salt, let sit 10 mins, then pat dry with paper towels (keeps them from getting soggy).
- Chicken: Season breasts with salt and pepper.
- Pesto: Blend basil, Parmesan, pine nuts, garlic, lemon juice, and olive oil until smooth. Season to taste.
4. Cooking Instructions
Step 1: Cook the Chicken
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook chicken 5-7 mins per side until golden and cooked through (internal temp 165°F/75°C).
- Let rest 5 mins, then slice thinly.
Step 2: Sauté the Zoodles
- In the same skillet, add 1 tbsp olive oil and garlic. Cook 30 seconds until fragrant.
- Toss in zoodles and cook 1-2 mins (don’t overcook—they should be al dente!).
Step 3: Assemble
- Off the heat, mix zoodles with 1/2 cup pesto. Fold in tomatoes and chicken.
Secret Tip: Add a splash of pasta water (or lemon juice) if the pesto feels too thick!
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5. Serving Suggestions
- Garnish: Toasted pine nuts, extra Parmesan, fresh basil leaves, or red pepper flakes.
- Sides: Garlic bread or a simple arugula salad with balsamic glaze.
- Pairing: A crisp Sauvignon Blanc or sparkling water with lime.
6. Level-Up Tips
- Vegan? Swap chicken for chickpeas or grilled tofu.
- Extra Veg: Add sautéed spinach or roasted bell peppers.
- Heat Lovers: Stir in chili oil or harissa paste.
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7. Wrap-Up
This bowl is a celebration of summer flavors, minus the carb coma. Fun fact: Zoodles became a craze in the 2010s as low-carb diets exploded—but this recipe proves they’re here to stay!
8. Nutrition (Per Serving)
- Calories: ~420
- Protein: 28g
- Carbs: 12g (6g fiber, 5g sugar)
- Fat: 32g (5g saturated)
- Sodium: 380mg
Note: Values vary based on pesto brand and oil usage.
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9. FAQs
Q: Can I use pre-spiralized zoodles?
A: Yes! Look for fresh ones in the veggie aisle, but pat them dry before cooking.
Q: Can I meal prep this?
A: Store components separately. Assemble before eating to avoid soggy zoodles.
Q: Freezer-friendly?
A: Pesto freezes well for up to 3 months. Zoodles? Not so much—they turn mushy.
Q: Can I make it dairy-free?
A: Swap Parmesan in the pesto for nutritional yeast.
Q: How do I reheat leftovers?
A: Microwave 1-2 mins, but expect softer zoodles.
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Final Thought: This dish is forgiving—tweak it to your taste, and don’t stress perfection. Cooking’s about joy, not just fuel. Now go grab that spiralizer and pesto—it’s dinner time! 🥄✨
