Healthy Pesto Chicken and Zoodles

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Being a HUGE basil fan, it’s no surprise that one of my favorite sauces is basil pesto. I was inspired to cook up this Pesto Chicken and Zoodles because there have been some heavier foods around and I really needed something lighter.

This dish uses my Low-Fat Pesto recipe. It’s one of those dishes where you think it’s going to be blah because of how healthy it is for you. There’s no blah here.

The juicy, baked chicken pairs so well with the al dente zoodles to get that contrast of textures. It really makes the dish.

Don’t worry, there’s a foolproof way to get these textures each and every time. For the chicken, invest in a digital thermometer. You want to remove the chicken from the oven when the internal temperature is 160 degrees. Let the chicken rest on the stovetop after you take it out for 5-10 minutes and it will finish cooking to 165 degrees and be perfectly done.

For the zoodles, I’ve found that if you cook them very briefly in whatever sauce you or pan your protein cooked in, they can absorb the flavor and quickly heat up. Just be sure they are at room temperature when you add them in. If you were to cook them first in boiling water like you would for pasta, they become too saturated. Zucchini contains a lot of water and boiling them first just adds more and will make your sauce watery.

If you check out my recipe for Zoodles in Meat Sauce, you’ll see that I did the same thing there and added them right to the sauce.

Zoodles are a great alternative to pasta. They are extremely healthy for you and the less you cook them, the more nutrients you will get. Give ‘em a try raw...you can eat them on their own or maybe dipped in a Greek yogurt dressing.

Dive in to this recipe for Pesto Chicken and Zoodles, you're gonna love it!

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Pesto Chicken and Zoodles
Healthy Pesto Chicken and Zoodles
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Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Pesto Chicken and Zoodles
Healthy Pesto Chicken and Zoodles
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat the oven to 350 degrees. Use the chicken broth to thin out the pesto to more of a salsa-like consistency. You want it to be a little watery.
  2. Put the 4 pieces of chicken into a glass baking dish. Season with poultry seasoning. Put a little pesto on top of each piece. Cover with foil and bake for 15-20 minutes or until the internal temperature reaches 160 degrees.
  3. While it bakes, spiralize the zucchini. With the zoodles in a pot over low-med heat, add small amounts of pesto and mix until it's spread evenly. You want to save some pesto for the chicken.
  4. Once the chicken is done and has rested for 5-7 minutes, serve on a bed of zoodles and add the remaining sauce to the pieces.
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