Zucchini Noodles with Pesto and Grilled Chicken

This dish features spiralized zucchini noodles tossed in a vibrant homemade basil pesto, paired with tender grilled chicken breast. The combination of fresh herbs, garlic, and olive oil in the pesto adds a burst of flavor while keeping the dish healthy and low-carb. Perfect for a light dinner or lunch, this recipe beautifully balances traditional Italian flavors with a modern twist on pasta.

Ingredients:

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 clove garlic
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis and set aside.
2. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning if needed.
4. Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper.
5. Grill the chicken for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes before slicing.
6. In a large bowl, gently toss the zucchini noodles with the pesto until well coated.
7. Serve the zucchini noodles topped with sliced grilled chicken.