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Healthy Chicken Pesto Zucchini Noodles - Fresh, Light, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large zucchinis, spiralized into noodles (about 5–6 cups)
  • 1 pound boneless, skinless chicken breasts, thinly sliced or cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1/2 teaspoon garlic powder (optional, for seasoning the chicken)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 cup cherry tomatoes, halved (optional but recommended)
  • 2 tablespoons lemon juice, plus zest of 1/2 lemon
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup toasted pine nuts or sliced almonds (optional, for crunch)
  • Fresh basil leaves, for garnish
  • 2 cups fresh basil leaves, lightly packed
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan
  • 2 tablespoons pine nuts (or walnuts/almonds)
  • 1 small garlic clove
  • Pinch of salt and pepper, to taste
  • Squeeze of lemon juice, to brighten

Method
 

  1. Spiralize the zucchini: Use a spiralizer or julienne peeler to make long noodles. Lay them on paper towels and lightly salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
  2. Make the pesto (if homemade): In a food processor, blend basil, nuts, garlic, Parmesan, lemon, salt, and pepper. Drizzle in olive oil until creamy. Adjust salt and lemon to taste.
  3. Season the chicken: Pat dry, then toss with salt, pepper, and garlic powder. This helps build flavor and a light crust.
  4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook chicken 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate.
  5. Sauté the tomatoes (optional): In the same pan, add a splash of oil if needed. Cook cherry tomatoes 2–3 minutes until just blistered. Sprinkle with a pinch of salt and red pepper flakes. Transfer to the plate with the chicken.
  6. Cook the zucchini noodles: Lower heat to medium. Add 1 tablespoon olive oil, then the zoodles. Toss gently for 2–3 minutes until just tender but still crisp. Avoid overcooking; they should hold their shape.
  7. Toss everything together: Return chicken and tomatoes to the pan. Turn off the heat. Add pesto, lemon juice, and lemon zest. Toss to coat. If it looks dry, add a splash of warm water or a bit more olive oil.
  8. Finish and serve: Sprinkle with Parmesan and nuts. Taste and adjust salt, pepper, and lemon. Garnish with fresh basil. Serve immediately.