Low Carb Pesto Zoodles with Chicken
15 mins prep.
40g Protein
7g Fiber
22g Fat
INGREDIENTS (6 Servings)
- 3 lbs store-bought spiralized zucchini (zoodles), patted dry
- 24 oz (1 ½ lbs) precooked grilled chicken breast strips
- ½ tsp salt + ¼ tsp black pepper
- 2 tbsp olive oil
- ½ cup basil pesto
- 2 pints (20 oz) cherry tomatoes, whole
- 1 can (15 oz) cannellini beans, drained and rinsed
- ½ cup (2 oz) grated Parmesan cheese
- ¼ cup fresh basil leaves
- ½ tsp red pepper flakes
DIRECTIONS
- In a 6-quart Dutch oven over medium-high heat, warm olive oil 1 minute.
- Add tomatoes and beans. Sauté 3 minutes until tomatoes start to burst.
- Add zoodles, salt, and pepper. Toss with tongs 3 minutes until just tender.
- Add chicken strips. Toss 2 minutes until heated to 165°F.
- Remove from heat. Stir in pesto and Parmesan until coated.
- Divide into 6 bowls. Top with basil and red pepper flakes.
FOR PICKY EATERS
- Swap half the zoodles for cooked spaghetti on their plates.
- Serve the chicken, tomatoes, and zoodles in separate piles.
- Skip the red pepper flakes on their plates.
