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Zesty Pesto Zoodles with Herb-seasoned Chicken

Make way for a wholesome, easy-to-make, perfectly seasoned zucchini spaghetti, drizzled with a zesty basil pesto and warm, herb-infused chicken slices. This colorful, aromatic delight is a superlative choice for a low-carb, satisfying meal!
5
22 min
TOTAL TIME
340
CALORIES
$3.98
PER SERVING
Zesty Pesto Zoodles with Herb-seasoned Chicken
Ingredients
8 INGREDIENTS
2 SERVINGS
Zucchini
2 medium zucchini
spiralized
Garlic
3 cloves garlic
minced
Olive Oil
2 tsp olive oil
Mushrooms
1 cup mushrooms
thinly sliced
Fresh Basil
8 leaves fresh basil
finely chopped
Cooked Chicken Breast
2 whole cooked chicken breast
boneless, skinless, sliced, warm
Pesto Sauce
2 tbsp pesto sauce
Red Onion
1 medium red onion
finely chopped
Directions
7 STEPS
10 min
PREP TIME
12 min
COOK TIME
22 min
TOTAL TIME
1
Heat olive oil in a large sauté pan over medium-high heat.
2
Add finely chopped red onion to the pan and sauté, frequently stirring, for about 5 minutes, or until the onion turns translucent.
3
Add minced garlic to the pan and sauté until it releases its aroma.
4
Add thinly sliced mushrooms and finely chopped basil leaves to the pan and sauté for another 5 minutes, stirring regularly, until the mushrooms have released their liquid.
5
Add spiralized zucchini to the onion and mushroom mixture and toss well, continuing to stir over medium-high heat for 2-4 minutes or until the zucchini is heated through.
6
Drizzle the prepared pesto all over the zucchini mixture and toss well to ensure all strands are coated.
7
Lastly, place the warm, sliced, cooked chicken breasts on top of the zucchini mixture equally dividing it between the serving plates.
Health Info
Macros
19g
CARBS
18g
FAT
36g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
1 Recipe for Pesto Zucchini Noodles
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1
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