Keto Pesto Zoodles with Grilled Chicken
A fresh, low-carb take on classic pesto pasta – ready in 35 minutes
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: 577 per serving
- Fat: 42.5g
- Protein: 42.4g
- Net Carbs: 5.7g
- Difficulty: Moderate
- Tags: Keto, Low-carb, Gluten-free
EQUIPMENT NEEDED
- Spiralizer (or buy pre-spiralized zoodles)
- Blender/food processor
- Grill pan or outdoor grill
- Large nonstick skillet
- Sharp knife
- Meat thermometer (recommended)
INGREDIENTS
For the Pesto:
- 2 cups fresh basil leaves (50g)
- ¼ cup olive oil (60ml)
- ⅓ cup pine nuts [or walnuts] (40g)
- ½ cup grated parmesan [or nutritional yeast for dairy-free] (50g)
- 2 cloves garlic
- 1 tbsp lemon juice
- ¼ tsp salt
For the Chicken:
- 1.5 lbs chicken breasts (680g)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Zoodles:
- 4 medium zucchini
- 1 tsp olive oil
METHOD
- Spiralize zucchini into noodles. Pat thoroughly dry with paper towels.
- Blend pesto ingredients until smooth, starting with basil and nuts, then slowly adding oil. Texture should be creamy but not runny.
- Heat grill to medium-high (400°F/200°C).
- Season chicken with oil, salt, and pepper.
- Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before slicing.
- Heat 1 tsp oil in skillet over medium heat.
- Sauté zoodles for 2-3 minutes until bright green but still firm.
- Toss zoodles with pesto, top with sliced chicken.
CRUCIAL TIPS
- Never skip drying the zoodles – wet noodles = watery dish
- Don’t overcook zoodles – they should be al dente
- For best results, make pesto fresh (but can be made ahead)
- Let chicken rest before slicing to retain juices
STORAGE & VARIATIONS
Storage:
- Keep components separate
- Refrigerate up to 3 days
- Don’t freeze zoodles
Variations:
- Swap chicken for shrimp
- Use almonds instead of pine nuts
- Add cherry tomatoes and extra parmesan for garnish
Common Mistakes:
- Overcooking zoodles (turns mushy)
- Not patting zucchini dry
- Over-blending pesto (becomes too oily)
Remember: The key to perfect zoodles is cooking them briefly and serving immediately. They’ll continue cooking from residual heat!
