Pesto Chicken Spinach Zoodles (Printable)
Chicken and zucchini noodles in basil pesto with spinach. Quick, low-carb, gluten-free skillet meal ready in 35 minutes.
# List of ingredients:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cut into bite-sized pieces
→ Vegetables
02 - 4 medium zucchinis, spiralized into noodles
03 - 3 cups fresh baby spinach (about 3.2 oz)
04 - 1 cup cherry tomatoes (about 5.3 oz), halved
05 - 2 cloves garlic, minced
→ Sauces and Oils
06 - 1/2 cup basil pesto (about 4.2 oz)
07 - 2 tbsp olive oil
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
11 - 2 tbsp grated Parmesan cheese (optional)
12 - Fresh basil leaves (optional)
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, add the remaining 1 tablespoon olive oil. Sauté garlic for 30 seconds until fragrant and just beginning to turn golden.
03 - Add cherry tomatoes and cook for 2–3 minutes until they begin to soften and release their juices.
04 - Add zucchini noodles and toss gently for 2–3 minutes, just until they start to soften. Be careful not to overcook, as zoodles will become watery.
05 - Return the cooked chicken to the skillet. Add spinach and cook, stirring constantly, until wilted, about 1–2 minutes.
06 - Reduce heat to low. Add basil pesto and toss everything gently to coat evenly. If desired, add crushed red pepper flakes for a touch of heat.
07 - Remove from heat. Serve immediately, garnished with grated Parmesan and fresh basil leaves if desired.
# Expert Advice:
01 -
- The pesto clings to everything and makes each bite taste like summer in Italy.
- It comes together faster than ordering takeout and leaves you feeling energized instead of sluggish.
02 -
- Zucchini noodles release a surprising amount of water so undercooking them is actually the goal.
- Adding pesto off the heat preserves its bright green color and fresh flavor.
03 -
- Spiralize the zucchini ahead of time and store it in paper towels to absorb excess moisture.
- A splash of heavy cream stirred in with the pesto makes this feel downright luxurious.