Keto Zucchini Noodles with Pesto and Grilled Chicken
Nutritional Profile:
Low-Carb Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Protein Egg-Free Gluten-Free Low- Calorie
Ingredients:
For the Pesto:
2 cups fresh packed basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts toasted (or walnuts for a twist)
1 large clove garlic, quartered
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
Salt and pepper to taste
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon Italian seasoning (or dried basil, oregano, and thyme)
For the Zucchini Noodles:
4 medium-sized zucchinis, spiralized into noodles
2 tablespoons olive oil Salt and pepper to taste
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Directions:
Step 1: Make the Pesto:
In a food processor, combine the basil, Parmesan cheese, lemon juice, pine nuts (or walnuts), and garlic.
Pulse until coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Set aside.
Step 2: Grill the Chicken:
Preheat your grill to medium-high heat.
Brush the chicken breasts with olive oil and season with salt, pepper, and Italian seasoning.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes. Then, slice it into thin strips.
Step 3: Prepare the Zucchini Noodles:
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the zucchini noodles and sauté for 2-3 minutes, or until they're just tender but not mushy.
Season with salt and pepper.
Step 4: Assemble the Dish:
Toss the zucchini noodles with half of the pesto sauce until well coated.
Plate the zucchini noodles and top with the grilled chicken strips.
Drizzle the remaining pesto sauce over the chicken.
Optionally, garnish with extra Parmesan cheese and fresh basil leaves.
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