Description
A quick, healthy, and flavorful dinner featuring tender chicken, crisp zucchini noodles, cherry tomatoes, and creamy pesto—ready in just 18 minutes.
Ingredients
4 medium zucchini
1 lb boneless skinless chicken breasts, chopped
2 tablespoons avocado oil or olive oil
Sea salt and pepper
1/2 cup pesto (homemade or store-bought)
2 cups cherry tomatoes, halved
1/3 cup parmesan cheese (plus extra for topping)
Fresh basil (garnish)
Crushed red pepper (optional garnish)
Instructions
1. Make zucchini noodles using a spiralizer, vegetable peeler, or mandoline slicer. Alternatively, use store-bought noodles.
2. Heat 1 tbsp oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook for 6–7 minutes until done. Remove and set aside.
3. In the same skillet, add remaining oil, pesto, tomatoes, and zucchini noodles. Cook for about 1 minute, stirring to coat and soften.
4. Add cooked chicken back in. Toss everything with parmesan and heat for an additional 30 seconds. Adjust seasoning if needed.
5. Serve warm topped with fresh basil, extra parmesan, and crushed red pepper if desired.
Notes
Zucchini noodles cook fast—don’t overdo it.
Use pre-spiralized zucchini for convenience.
Great with shrimp, mushrooms, or dairy-free cheese swaps.
Leftovers keep well for 1–2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 434
- Sugar: 7g
- Sodium: 658mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 89mg