Zucchini Noodle Chicken Pesto
Dinner · Italian · Ready in 25 min · Serves 1
Spiralised courgette noodles with tender chicken breast and vibrant basil pesto. Low-carb cutting phase favourite with restaurant-quality taste.
Per serving
- Calories
- 280
- Protein
- 30 g
- Carbs
- 12 g
- Fat
- 14 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron22%
- Vitamin D2%
- B1227%
- Zinc38%
- Magnesium42%
- Omega-330%
- Calcium28%
- Potassium44%
- Vitamin C30%
- Riboflavin40%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Chicken breast fillet
- 300 g Courgettes (medium)
- 25 g Fresh basil
- 15 g Pine nuts
- 2 Garlic cloves
- 20 g Parmesan cheese (grated)
- 12 ml Extra virgin olive oil
- 10 ml Lemon juice
Method
- 1
Roughly chop 25g fresh basil and 2 garlic cloves. In a food processor, pulse with 15g pine nuts, 20g Parmesan, 12ml olive oil, and lemon juice until chunky paste forms. Season with salt and pepper.
- 2
Using a spiraliser, julienne peeler, or vegetable spiraliser, create 300g courgette noodles. Place on a clean kitchen towel to absorb excess moisture.
- 3
Pat 200g chicken breast dry and season generously with salt and pepper. Heat a non-stick pan over medium-high heat and sear for 6-7 minutes per side until cooked through.
- 4
Heat a separate pan over high heat. Add courgette noodles and cook for 2-3 minutes, stirring frequently, until just warm but still crisp. Do not overcook.
- 5
Slice the cooked chicken and place on top of the warm courgette noodles. Dollop 2 tbsp of fresh pesto over the top and gently toss to combine. Serve immediately.
