Description
A light and flavorful dish that brings together fresh zucchini noodles, roasted tomatoes, and grilled chicken, all tossed in a delicious basil pesto sauce. Perfect for a healthy, low-carb summer meal that’s full of vibrant flavors!
Ingredients
Units
Scale
- 1 pint cherry tomatoes, cut in half
- 1 tablespoon oil (olive oil)
- Salt and pepper to taste
- 1 pound boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon oil (olive oil or avocado oil)
- 4 medium zucchini, sliced into noodles (spiralized)
- 1/2 cup basil pesto (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of oil, salt, and pepper. Place them on a baking sheet in a single layer and roast for 10-15 minutes, or until they start to caramelize.
- While the tomatoes roast, season the chicken breasts with salt and pepper to taste. Grill the chicken over medium-high heat for 3-5 minutes per side, until fully cooked. Set aside to rest before slicing it.
- Heat 1 teaspoon of oil in a pan over medium-high heat. Add the zucchini noodles and sauté for 1-2 minutes, stirring occasionally, until just tender.
- Toss the zucchini noodles, roasted tomatoes, and grilled chicken in the basil pesto until well coated.
- Serve warm and enjoy!
Notes
- Omit the Chicken: For a vegetarian version, simply omit the grilled chicken.
- Fresh Tomatoes: Use fresh tomatoes if you prefer, instead of roasting them.
- Extra Toppings: Garnish with extra Parmesan cheese or pine nuts for added texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 70mg