You know summer is getting close when basil starts showing up at the Farmer’s Market and in your CSA box. I was delighted to smell the fragrant aroma when I opened my weekly box yesterday. I knew right away what I was making: Pesto Chicken with Zucchini Noodles.
I’m a sucker for anything with the word PESTO in it. Pesto just makes everything better. Pesto Chicken Pasta has always been a favorite of mine. It just screams warm summer days and lemonade to me. I can’t say that I am a huge pasta girl, but there is just something about this dish that speaks to me.
And now that I no longer indulge in grains, pasta is a thing of the past. Sort of! Did you happen to see my post of how to make vegetable noodles out of just about anything? My kids get a kick out of apple noodles and sweet potato noodles. My favorite are lightly sauteed zucchini noodles. So that is what I used for this dish. THIS
The best part of this recipe is that it is a breeze to make. Gotta love that, right? You can create an awesome meal in less than 30 minutes. And your family will be begging for more. I haven’t met a person who doesn’t love this dish.
So go ahead, get yourself a fresh bunch of basil, a few zucchinis, and some fresh cherry tomatoes. You will have a gourmet, healthy satisfying meal in no time at all. Then you can sit back on the back porch and enjoy that lazy, warm summer evening.
I hope you love it!
Pesto Chicken with Zucchini Noodles (gluten and grain free, paleo)
- Yield: 3-4 1x
Ingredients
- 5 cups zucchini noodles (made by using a spiralizer)
- a pinch of unrefined sea salt (I use this one)
FOR PESTO:
- 1 large bunch of fresh basil, leaves only
- 1/2 clove of garlic
- 1/4 cup olive oil
- 1/4 tsp unrefined sea salt
- 1 tsp fresh lemon juice
- 1/4 cup hemp seeds (like this), pumpkin seeds, or pine nuts
- 1 TBS coconut oil or ghee
- 2 pounds boneless chicken, cut into bite-sized pieces (I used both breasts and thighs)
- 1/2 tsp unrefined salt
- 2 cloves of fresh garlic, minced
- 1 TBS coconut oil (like this) or ghee (like this)
- 1 cup cherry tomatoes, cut in half
- 3 TBS pine nuts for garnish
Instructions
- Place zucchini noodles in a large strainer in the sink and sprinkle with a titch of salt. Set aside. (this will remove some of the moisture from the noodles.)
- To make pesto: Place basil leaves and garlic into food processor and process until completely broken up. Add olive oil, salt, and lemon juice and continue to process until smooth. Add hemp seeds (or pumpkin or pine nuts) and pulse until desired consistency.
- Sprinkle 1/2 tsp salt over chicken and in a large skillet, melt 1 TBS of fat of choice and saute chicken pieces and minced garlic until cooked all the way through and starting to brown ~ about 8-10 minutes.
- Meanwhile, dump your noodles onto a clean dish towel and gently pat dry. Then in another skillet, melt 1 TBS of fat of choice and saute zucchini noodles for 2-3 minutes until just beginning to soften. Turn off heat and add the cooked chicken and pesto. Give a little stir.
- Top with cherry tomatoes and pine nuts. Serve immediately. Enjoy!
Notes
I use 2 large skillets to make this dish because it is just easier. You can make this a one skillet meal by removing the chicken after it is done and using the same pan to warm the noodles.
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Do you have a favorite pesto dish? Please share in the comments.
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I LOVE this recipe.!! Thank you so much for sharing it!
★★★★★
Oh yay! I love this recipe too. Super easy summer time meal. Thanks so much for the feedback!
Hi, how many zucchinis should I purchase to get 5 cups? Thanks!
Depends on the size of your zucchinis. I would get 6-8 small or 5-6 larger ones. Hope that helps! 🙂
Can this meal be stored over night in the fridge and reheated in the micro the next day?
Yes, you can definitely reheat this the next day. I would do it in a small pt on the stove top, though. 🙂
This recipe is delicious. Thank you!
★★★★★
So glad you liked it! 🙂
Can i male this without the basil? I have a food sensitivity to basil
★★★★★
You can make the pesto out of anything you like. I sometimes make my pesto with a mix of cilantro and parsley. So good!
Have you ever tried freezing and re-heating this recipe? Looks great, can’t wait to try it.
I haven’t tried freezing it. I freeze lots of things and find that they are usually just fine. Let me know if you do. 🙂
Exactly how much pesto are you making for this dish?
Hi, Cyndi! Oh, goodness! I am seriously bad at measuring things when I cook. And each bunch of basil is a different size. But I’m guessing it’s around a half cup. I don’t always use it all. Extra pesto is never a bad thing. 🙂
I had a lot of water/juice in the bottom of the pan when it was finished, what did I do wrong?
My guess is that your zoodles had a tone of water left in them. Did you salt them and let them strain for a bit? Did you pat them dry afterwards?