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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
454
CALORIES
$2.77
PER SERVING
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Ingredients
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.
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Health Info
Macros
16g
CARBS
28g
FAT
42g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
GLUTEN FREE
Contains these allergens
MILK
TREE NUTS
3 Recipes for Pesto Zucchini Noodles
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