Pesto Chicken with Zucchini Noodles (gluten and grain free, paleo)
Try this Pesto Chicken with Zucchini Noodles (gluten and grain free, paleo) recipe
Try this Pesto Chicken with Zucchini Noodles (gluten and grain free, paleo) recipe
- 1/4 cup olive oil
- 1/4 tsp unrefined sea salt
- 1 cup cherry tomatoes cut in half
- 1 tsp fresh lemon juice
- 5 cups zucchini noodles (made by using a spiralizer)
- a pinch of unrefined sea salt (i use this one)
- 1 large bunch of fresh basil leaves only
- 1/2 clove of garlic
- 1/4 cup hemp seeds (like this) pumpkin seeds, or pine nuts
- 1 tbs coconut oil or ghee
- 2 pounds boneless chicken, cut into bite-sized pieces (i u
- 1/2 tsp unrefined salt
- 2 cloves of fresh garlic minced
- 1 tbs coconut oil (like this) or ghee (like this)
- 3 tbs pine nuts for garnish
- Carbohydrate 2.16627916631571 g
- Cholesterol 0 mg
- Fat 4.5993333390672 g
- Fiber 0.606166690484807 g
- Protein 0.446724999984547 g
- Saturated Fat 0.635266667458399 g
- Serving Size 1 1 -4 (363g)
- Sodium 2.59875000007401 mg
- Sugar 1.56011247583091 g
- Trans Fat 0.15066666682194 g
- Calories 49 calories
Step-by-step
- Place zucchini noodles in a large strainer in the sink and sprinkle with a titch of salt. Set aside. (this will remove some of the moisture from the noodles.)
- To make pesto: Place basil leaves and garlic into food processor and process until completely broken up. Add olive oil, salt, and lemon juice and continue to process until smooth. Add hemp seeds (or pumpkin or pine nuts) and pulse until desired consistency.
- Sprinkle 1/2 tsp salt over chicken and in a large skillet, melt 1 TBS of fat of choice and saute chicken pieces and minced garlic until cooked all the way through and starting to brown ~ about 8-10 minutes.
- Meanwhile, dump your noodles onto a clean dish towel and gently pat dry. Then in another skillet, melt 1 TBS of fat of choice and saute zucchini noodles for 2-3 minutes until just beginning to soften. Turn off heat and add the cooked chicken and pesto. Give a little stir.
- Top with cherry tomatoes and pine nuts. Serve immediately. Enjoy!
Pesto Chicken with Zucchini Noodles: A Weeknight Winner
As a busy working mom, finding quick, healthy, and delicious dinners is a constant quest. This Pesto Chicken with Zucchini Noodles recipe has become a staple in my household. It's incredibly versatile, adaptable to whatever ingredients I have on hand, and always leaves everyone feeling satisfied. The best part? It’s ready in under 30 minutes, which is a lifesaver on those hectic weeknights. Forget takeout – this is the perfect solution for a healthy and flavorful meal that the whole family will love.
The beauty of this dish lies in its simplicity. The pesto is vibrant and fresh, bursting with the flavors of basil, garlic, and olive oil. The zucchini noodles offer a light and healthy alternative to traditional pasta, making it a perfect choice for those watching their carb intake. And the chicken? Well, it’s the protein powerhouse that keeps everyone feeling full and energized. I often add a sprinkle of red pepper flakes for a little kick, but that’s entirely optional. Feel free to experiment with different herbs and spices to customize the flavor to your liking.
This recipe is wonderfully adaptable. If you don’t have a spiralizer, you can substitute the zucchini noodles with regular pasta (though it will no longer be gluten-free or paleo). Similarly, if you're not a fan of hemp seeds, pumpkin seeds or pine nuts work perfectly as well. The core components remain the same: delicious pesto, tender chicken, and subtly sweet zucchini "noodles." I've even been known to add grilled shrimp or tofu for a protein boost, depending on what we're craving.
Beyond the Recipe:
This recipe is more than just a meal; it's a testament to the power of simple ingredients and a little creativity in the kitchen. It's a reminder that healthy eating doesn't have to be complicated or time-consuming. It's about finding recipes that work for your lifestyle and that you genuinely enjoy making. This Pesto Chicken with Zucchini Noodles fits the bill perfectly. It's quick, easy, healthy and exceptionally tasty. I've found that making extra pesto on the weekend and storing it in the fridge allows for quick weeknight meals. This not only saves time, but also ensures the pesto's freshness and vibrant flavor.
Tips and Tricks:
- Salt the zucchini noodles: Salting the zucchini noodles and letting them sit helps draw out excess moisture, resulting in a more enjoyable texture.
- Don't overcook the zucchini noodles: Slightly firm zucchini noodles are the best; overcooked noodles become mushy.
- Adjust the pesto: Tailor the pesto to your preference. Add more garlic for a stronger punch, or more lemon juice for a brighter flavor.
- Get creative with toppings: Feel free to add other toppings like feta cheese, parmesan cheese, sun-dried tomatoes or roasted red peppers.
- Meal prep friendly: Make a large batch of pesto on the weekend and store it in the fridge for quick weeknight meals.
Final Thoughts:
This Pesto Chicken with Zucchini Noodles recipe isn’t just a recipe; it’s a solution. It’s a solution for busy weeknights, a solution for healthy eating, and a solution for delicious, satisfying meals. I encourage you to try it; I think you'll find it becomes a regular part of your dinner rotation. It’s a recipe that's as adaptable as it is delicious, and that's what makes it a true winner in my book.
