Pesto Chicken Roasted Tomato Zoodles (Printable)

Juicy pesto chicken with roasted cherry tomatoes and crisp zucchini noodles creates this fresh, gluten-free Italian-inspired dish.

# List of ingredients:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 ounces)

→ Marinade & Sauce

02 - 1/3 cup basil pesto (store-bought or homemade)
03 - 1 tablespoon olive oil
04 - Salt and freshly ground black pepper, to taste

→ Vegetables

05 - 4 medium zucchini, spiralized into noodles (zoodles)
06 - 2 cups cherry tomatoes, halved
07 - 2 cloves garlic, minced
08 - 1 tablespoon olive oil (for roasting tomatoes)

→ Garnish

09 - 1/4 cup freshly grated Parmesan cheese
10 - Fresh basil leaves, torn (optional)
11 - Crushed red pepper flakes (optional)

# Steps:

01 - Preheat your oven to 400°F.
02 - Place cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 15–18 minutes, until tomatoes are soft and slightly caramelized.
03 - Slice chicken breasts into thin strips. In a bowl, toss chicken with 2 tablespoons pesto, 1 tablespoon olive oil, a pinch of salt, and pepper to coat evenly.
04 - Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until chicken is golden and cooked through. Remove chicken from skillet and set aside.
05 - In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add zucchini noodles and sauté for 2–3 minutes, just until slightly tender but still crisp.
06 - Return chicken to skillet, add remaining pesto, and toss until everything is coated and heated through. Gently fold in roasted tomatoes. Divide among serving bowls. Top with Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers all the comfort of Italian pasta without the heavy carb crash that follows
  • The roasted tomatoes become little flavor bombs that burst with every bite
  • Everything cooks in under 30 minutes but tastes like it simmered all afternoon
02 -
  • Zucchini noodles release water the second they hit heat, so cook them quickly and don't walk away
  • The pesto can clump if added directly to hot zoodles, so toss it with the chicken first for even distribution
  • Roasted tomatoes can be made ahead and kept at room temperature for a few hours
03 -
  • Spiralize your zucchini on the widest setting for noodles that hold up better to cooking
  • Pat your chicken dry with paper towels before marinating for better browning
  • Let the roasted tomatoes cool slightly before folding them in so they don't cook the zoodles further

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