Zucchini Noodle Chicken Pesto Bowl

Have zucchini? If you haven’t tried spiralizing zucchini yet, you’re missing out!

Seriously. Zucchini “noodles” are great. They trick your mind into thinking you’re eating carb-heavy pasta, when in fact, you are eating healthy, vitamin rich zucchini.

You know that spinach flavored pasta? This is like zucchini flavored pasta, that’s actually just zucchini. Gluten-free, low-carb, super healthy zucchini.

There’s something about the noodle shape that makes it way more fun to eat than just chopped up squash.

To make zucchini noodles, you’ll need some sort of spiralizer, essentially a lathe, for vegetables. For these zoodles I’m using Ali Maffucci’s Inspiralizer, which does the job perfectly.

This is a quick and easy zucchini noodle bowl with zoodles that have been tossed with basil pesto and served with chopped sautéed chicken breast and tomatoes.

With all the basil I have in my garden I made the pesto from scratch (recipe here, it’s easy!) but you could just as easily use store bought pesto.

You cook the chicken first, and then while it’s resting, sauté the zucchini noodles in the same pan. Toss with the pesto, put it all together in a bowl and eat! It even reheats well for leftovers.

Zucchini Noodle Chicken Pesto Bowl Recipe

Ingredients

• 2 Tbsp olive oil
• 1/2 pound boneless skinless chicken breast(s)
• Salt
• 1/4 teaspoon paprika
• 2 medium large zucchini (a little more than a pound)
• 2 garlic cloves, sliced
• 1/4 cup prepared basil pesto
• Handful of cherry tomatoes, cut in half
• Several fresh basil leaves, thinly sliced, for garnish

Special Equipment:

• Vegetable spiralizer, like Ali Maffucci's Inspiralizer

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