Recipes › Main Course › Grilled Chicken Pesto Zoodles Recipe

Grilled Chicken Pesto Zoodles Recipe High-Protein

Recipe by Pedro M. A. Neves

This Italian-inspired main combines tender grilled chicken breast with fresh basil pesto and spiralized zucchini noodles for a protein-packed, low-carb meal. The vibrant pesto sauce coats every strand of zoodle while the juicy grilled chicken provides lean protein perfect for post-workout nutrition. Light, fresh, and satisfying, this dish delivers authentic Italian flavors without excess carbohydrates.

Ingredients

• 4 boneless skinless chicken breasts (180g each)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 4 medium zucchini (about 900g total)
• 2 cups fresh basil leaves (packed)
• 0.5 cup extra virgin olive oil
• 0.25 cup raw pine nuts (35g)
• 3 cloves garlic
• 0.5 cup grated Pecorino Romano cheese (50g)
• 2 tablespoons fresh lemon juice
• Pinch of sea salt
• Pinch of red pepper flakes

Instructions

1. Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder. Let rest for 5 minutes to allow flavors to penetrate.

2. Preheat grill to medium-high heat (around 200°C / 400°F). Brush grill grates lightly with oil to prevent sticking.

3. Place chicken breasts on the preheated grill. Brush the top surface with 1 tablespoon olive oil. Grill for 6-7 minutes without moving, until grill marks form.

4. Flip chicken carefully and brush the second side with remaining 1 tablespoon olive oil. Grill for another 6-7 minutes until internal temperature reaches 75°C (165°F) when measured at the thickest part. Transfer to a cutting board to rest for 5 minutes.

5. While chicken rests, trim zucchini ends and use a spiralizer to create noodles. Set aside in a colander; do not rinse.

6. Prepare pesto by adding basil, pine nuts, and garlic cloves to a food processor. Pulse until finely chopped. Add Pecorino Romano cheese and pulse briefly. With the motor running, drizzle in 0.5 cup olive oil until pesto reaches desired consistency. Finish with lemon juice, sea salt, and red pepper flakes. Mix to combine.

7. Place zucchini noodles in a large bowl. Pour pesto over noodles and toss gently with two forks until evenly coated. Divide onto four serving plates.

8. Slice each rested chicken breast into 0.5 cm (0.25 inch) strips. Arrange chicken strips on top of each serving of pesto zoodles. Drizzle any accumulated chicken juices over the plate. Serve immediately.

Substitutions

• Replace pine nuts with raw unsalted almonds (40g) for a milder flavor and lower fat content.
• Substitute Pecorino Romano with grated Parmigiano-Reggiano for a more delicate, creamy pesto.
• Use cashew butter (2 tablespoons) in place of pine nuts for a nut-free option with similar richness.
• Replace fresh basil with fresh arugula or a 50/50 blend of basil and spinach for a peppery variation.

Tips

• Do not move chicken breasts while grilling; undisturbed heat creates better browning and grill marks. Flip only once.
• Zucchini noodles release moisture when cut; do not rinse them. The slight moisture helps the pesto adhere better to the noodles.
• Make pesto by hand using a mortar and pestle for a coarser, more authentic texture, or use a food processor for a smoother consistency.
• If grilling in cooler weather or if chicken is particularly thick, use an instant-read thermometer to ensure doneness without overcooking.

Pesto originates from Liguria in northwestern Italy, traditionally made with Genovese basil, and has been a cornerstone of Italian cuisine for centuries. This modern adaptation replaces traditional pasta with zucchini noodles while honoring the classic combination of fresh basil, garlic, and quality olive oil that defines authentic Italian cooking.

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