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A wooden bowl filled with Pesto Chicken with Zucchini Noodles, topped with shredded cheese. A fork rests in the bowl, while another similar bowl sits in the background, showcasing this fresh and flavorful dish.
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4.41 from 10 votes

Pesto Chicken with Zucchini Noodles

Pesto chicken on top of zucchini noodles is a healthy and delicious alternative to regular pasta!
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Course: Chicken + Poultry, Dinners
Cuisine: Italian
Keyword: pesto chicken, zucchini noodles
Servings: 2 servings
Author: Danae Halliday

Ingredients

Pesto Chicken

  • 2 boneless skinless chicken breasts
  • 1 tablespoon pesto
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Zucchini Noodles

  • 2 medium sized zucchini, spiralized
  • Salt and pepper to taste
  • Pesto and parmesan cheese for toppings

Instructions

Pesto Chicken

  • In a medium sized bowl, combine the chicken breasts, pesto, salt, and pepper tossing together until the chicken is coated in the pesto.
  • Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes or overnight.
  • Grill or sautè the chicken for about 3-4 minutes per side depending on the thickness of your chicken. Remove the chicken from the heat and let it rest for 5 minutes before slicing.

Zucchini Noodles

  • Heat a large skillet over medium high heat and spray with cooking spray. Add in the spiralized zucchini along with some salt and pepper to taste.
  • Toss everything together and heat through for about 1 minute. Remove from the heat and divide into two bowls.
  • Top the noodles with the sliced chicken, more pesto, and shredded parmesan cheese.

Nutrition

Calories: 444kcal | Carbohydrates: 9g | Protein: 45g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 114mg | Sodium: 1015mg | Fiber: 3g | Sugar: 4g