Ingredients
Scale
4 boneless, skinless chicken breasts
2 medium zucchinis
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
Salt
Black pepper
Instructions
Preheat oven to 175°C
Spiralize zucchinis into noodles
Heat olive oil in a skillet, cook chicken breasts 6-8 minutes per side or until golden
In another pan, sauté zoodles with garlic 2-3 minutes
Stir in pesto and Parmesan, heating gently
Serve chicken over zoodle-pesto mixture, garnished with extra Parmesan
Notes
Use olive oil as sole fat source
Cook zoodles just until softened to avoid excess water release
Optimize flavor by using freshly made pesto
Parmesan can be omitted for dairy-free version
Add cherry tomatoes or sun-dried tomatoes for extra taste
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Italian-American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 1g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg