Pesto Chicken with Zoodles
AuthorKimDifficultyBeginnerI marinate the chicken up ahead of time and store it in a Ziploc laid flat in the freezer until ready to cook. Set out a few hours before dinner to defrost completely before cooking. Zoodles can also be spiralized and frozen or serve this over spaghetti squash or riced cauliflower. I also enjoy Palmini noodles for a change. It's such an easy dish to whip up when marinated ahead on a week night and one that my entire family loves. (I serve the kids' portions over penne) Each serving is 1 leaner, 3 greens, 1 healthy fat, and 3 condiments.
In a Ziploc bag, combine chicken, pesto, salt and pepper.
Massage ingredients into chicken and marinate for 30 minutes or overnight is even better.
Grill or sauté chicken 3-4 minutes a side until all pieces are cooked thoroughly.
Salt zoodles and set aside for about 10 minutes. Absorb released moisture by wrapping them in a towel and patting dry before cooking.
Spray skillet w/cooking spray and heat on med-high.
Add drained zoodles, salt and pepper and stir until heated through (about 1-2 minutes)
Remove from heat and divide into 2 bowls. Top with chicken, pesto and Parmesan.
Ingredients
Directions
In a Ziploc bag, combine chicken, pesto, salt and pepper.
Massage ingredients into chicken and marinate for 30 minutes or overnight is even better.
Grill or sauté chicken 3-4 minutes a side until all pieces are cooked thoroughly.
Salt zoodles and set aside for about 10 minutes. Absorb released moisture by wrapping them in a towel and patting dry before cooking.
Spray skillet w/cooking spray and heat on med-high.
Add drained zoodles, salt and pepper and stir until heated through (about 1-2 minutes)
Remove from heat and divide into 2 bowls. Top with chicken, pesto and Parmesan.
