Grilled Chicken Pesto Zoodles

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Last week, the husband dragged us tent camping in the Adirondack Mountains.  The area is absolutely beautiful, I will 100% agree with that. Breaking from the hustle and bustle of everyday life and breaking away from electronics was very calming and relaxing.

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(views from our tent)

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(Top of Panther Mountain)

While I won’t get into the reasons I do not enjoy tent camping at all (give me a camper and I’m good to go) I love to see the pure joy on my boys and husbands face. They loved every minute of it and I in turn, loved watching them. I’m not going to lie when I say I was very excited to get back and take a real shower, wash the bug spray and campfire smells away and cook on a cooktop that doesn’t burn the top layer of skin off.

Introducing: Grilled Chicken Pesto Zoodles!

As I have stated before, zucchini is one of my favorite vegetables and come summer time, we eat A LOT of it.  It’s very easy to care for (if you can keep the squash bugs away) and grows like a weed. Luckily, there is so much you can do with it.  So yes, here is yet another zucchini recipe.

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Many of the ingredients in this recipe come straight from my garden.  The basil for the pesto, the tomatoes and the zucchini, I picked from the garden that morning.  Yeah for having dinner right at your finger tips!

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I used my homemade Pesto for this recipe.  The zucchini I used were a bit too big for my hand spiralizer so I used my mandolin and julienned the zucchini.  Normally I would spiralize them.  Tastes the same whichever method you choose.

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Yield: 4 Servings

Grilled Chicken Pesto Zoodles

Garden Fresh Veggies and Grilled Chicken come together in a quick easy meal!

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

Save RecipeSave Recipe

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 2 larger zucchini, spiralized
  • 2 cups grape tomatoes, washed
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup Pesto, homemade (recipe above) or store bought
  • 1 cup shredded mozzarella
  • Salt & pepper, to taste

Instructions

  1. Grilled chicken breast over medium heat for 8-10 minutes on each side.
  2. Remove from grill to a plate and cover with foil. Let rest while you prepare the zoodles.
  3. Heat olive oil in a large non stick skillet over medium high heat.
  4. Spiralize zucchini.
  5. Add zucchini and tomatoes to the hot skillet and saute for 5 minutes or until zucchini is tender crisp and tomatoes are starting to pop open.
  6. Add pesto to the zucchini and tomatoes and stir.
  7. Remove from heat to a large bowl.
  8. Slice or chopped chicken and add to the zucchini. Stir
  9. Plate zoodles and chicken and top with 1/4 cup of mozzarella cheese. Serve
Recipe Type: Main Dishes

Notes

Containers = 2G 1R 1B 2TSP

7.6.2
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http://thepotterspantry.com/2016/08/grilled-chicken-pesto-zoodles/

 

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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