Zucchini Noodles with Pesto and Grilled Chicken
Zucchini Noodles with Pesto and Grilled Chicken is a fresh and light dish that’s perfect for anytime you want something healthy but still full of flavor. The zucchini noodles offer…
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Zucchini Noodles with Pesto and Grilled Chicken is a fresh and light dish that’s perfect for anytime you want something healthy but still full of flavor. The zucchini noodles offer a nice crunch and a subtle sweetness, while the vibrant, herby pesto brings a punch of deliciousness. Grilled chicken adds the perfect amount of protein and a smoky touch that ties everything together.
I love making this dish when I want a quick meal that feels special but doesn’t require many steps. One of my favorite things is to toss the zucchini noodles gently with the pesto so every bite is coated without getting soggy. Sometimes I add a little extra lemon juice or sprinkle some parmesan on top for a bit more zing and creaminess—it never disappoints!
It’s great for warm weather lunches or dinners, especially when you want something fresh and satisfying without turning on the oven. I often serve it with a side of crusty bread or a simple salad, making it a complete meal that’s light but filling. Whenever I make this, I’m reminded of those easy summer nights when good food and good company make everything better.
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are great for noodles because they stay firm when cooked briefly. If zucchinis aren’t available, cucumber noodles work but are best eaten raw.
Chicken breasts: Skinless, boneless breasts grill well and stay tender. You can swap for chicken thighs if you prefer juicier meat or want a richer flavor.
Basil & Pesto: Fresh basil gives pesto its bright flavor. If you can’t find basil, try spinach or kale, but the taste will be milder. Pine nuts are traditional but walnuts or almonds are good, cost-friendly options.
Parmesan cheese: Adds a nice salty tang. Use grated Pecorino Romano as an alternative, or leave out for a dairy-free version.
How Can I Keep Zucchini Noodles from Getting Soggy?
Cooking zucchini noodles just right takes some care. Here’s how to keep them firm and fresh:
- Use medium heat and add a little olive oil to prevent sticking.
- Sauté for just 2-3 minutes until they’re tender but still have some bite.
- Avoid overcooking; zucchini releases water quickly which makes noodles soggy.
- If they seem watery, drain excess liquid before mixing with pesto.
These steps help keep your zucchini noodles light and enjoyable alongside your grilled chicken.
Equipment You’ll Need
- Spiralizer – makes fresh zucchini noodles quickly and easily.
- Grill pan or skillet – perfect for cooking chicken with a nice char.
- Food processor – helps blend pesto ingredients into a smooth sauce.
- Large skillet – for sautéing zucchini noodles without crowding.
- Sharp knife and cutting board – for slicing chicken and prepping ingredients safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter, quicker-cooking protein.
- Mix in sun-dried tomatoes for a tangy, chewy bite that complements pesto.
- Add fresh cherry tomatoes or roasted red peppers to boost color and sweetness.
- Use walnuts instead of pine nuts in pesto for a richer, earthier flavor.
How to Make Zucchini Noodles with Pesto and Grilled Chicken
Ingredients You’ll Need:
Main Ingredients:
- 3 medium zucchinis, spiralized into noodles
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
For The Pesto:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese, plus extra for garnish
- ¼ cup pine nuts (or walnuts)
- 2 cloves garlic, peeled
- ⅓ cup extra virgin olive oil
- 1 tablespoon lemon juice
Optional Garnish:
- Red pepper flakes
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. It includes prepping the chicken and zucchini, making the pesto, cooking everything, and assembling the dish. It’s quick enough for a weekday dinner but fancy enough to impress!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side, until it’s fully cooked with a nice char. Remove from the heat and let the chicken rest for a few minutes to keep it juicy. Then, slice the chicken into strips.
2. Make the Pesto Sauce:
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the ingredients are finely chopped. While the processor is running, slowly pour in the extra virgin olive oil and lemon juice. Continue blending until smooth and creamy. Taste and add salt and pepper as needed.
3. Cook the Zucchini Noodles:
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, stirring gently. Cook until the noodles are just tender but still a bit firm. Don’t overcook, or they might become soggy.
4. Combine and Serve:
Toss the warm zucchini noodles with the pesto sauce until they are evenly coated. Plate the noodles, top with the sliced grilled chicken, and sprinkle additional Parmesan cheese on top. If you like a little extra heat, add a pinch of red pepper flakes. Serve immediately and enjoy your fresh, healthy meal!
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw it completely before cooking. Thaw frozen chicken breasts overnight in the fridge or use the quick thaw method by placing them in a sealed bag submerged in cold water. Pat dry before seasoning and grilling to avoid excess moisture.
What Can I Substitute for Pine Nuts in the Pesto?
Walnuts or almonds work great as alternatives to pine nuts and add a slightly different but delicious flavor. Toast the nuts lightly before blending to enhance their taste.
How Should I Store Leftover Zucchini Noodles with Pesto and Chicken?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini noodles may release some liquid, so drain any excess before reheating gently in a skillet or microwave.
Can I Make the Pesto Ahead of Time?
Absolutely! You can prepare the pesto up to 2 days ahead and keep it refrigerated in a sealed container. Give it a good stir before using, and if it thickens, add a little olive oil to loosen it up.
