Discover the Flavors of Italy Without the Carbs

Craving Italian food but trying to stay low-carb? This Zucchini Noodles with Pesto & Grilled Chicken recipe brings all the rich, herby flavors of Italy without the heavy pasta. It’s packed with protein, fresh basil, and heart-healthy olive oil – perfect for a keto-friendly, gluten-free, and nutritious meal.

Why You’ll Love This Recipe

• Low in carbs, high in flavor – Swap traditional pasta for zucchini noodles for a light, refreshing meal.
• Easy to make – This dish comes together in under 30 minutes.
• Meal-prep friendly – Store leftovers for a quick and satisfying next-day meal.

Ingredients (Serves 2)

For the Chicken:

• 2 chicken breasts
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

For the Pesto:

• ½ cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 cloves garlic
• ¼ cup extra virgin olive oil
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt to taste

For the Zucchini Noodles:

• 2 medium zucchinis, spiralized
• 1 tbsp olive oil

Instructions

Step 1: Cook the Chicken

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Season chicken with salt, pepper, and red pepper flakes.
3. Cook for 6-8 minutes per side until golden and fully cooked.
4. Let rest for a few minutes before slicing.

Step 2: Make the Pesto

1. In a food processor, blend basil, nuts, garlic, Parmesan, lemon juice, and olive oil until smooth.
2. Taste and adjust salt as needed.

Step 3: Cook the Zucchini Noodles

1. Heat 1 tbsp olive oil in a large pan.
2. Sauté the zucchini noodles for 1-2 minutes, just until tender.
3. Toss with the pesto until well coated.

Step 4: Assemble & Serve

1. Plate the zucchini noodles and top with sliced grilled chicken.
2. Sprinkle with extra Parmesan cheese and serve immediately.

Macros (Per Serving)

• Calories: ~420
• Protein: ~40g
• Carbs: ~6g
• Fats: ~28g