Chicken Pesto Zoodles

What’s fast, simple, and has minimal ingredients? ┬áChicken, pesto and zucchini noodles (or as I like to call them – zoodles).┬áThis is an inexpensive dish that you can prepare and cook in less than 15 minutes – and the cherry on top? it’s packed full of flavor!

For this particular recipe, I want to illustrate how quickly you can whip you a delicious meal, and so I decided to use store-bought basil pesto instead of homemade. Not all store bought pestos are the same though. Try to find the one with the least ingredients and preservatives. The ingredients are generally basil, olive oil, pine nuts, garlic, parmesan and salt&pepper.

If you have a little time on your hands, you can try my homemade pesto recipe, which I will have up on the site later this week. I will explain how you can adapt it to make it dairy-free or Whole30 friendly!

Fancy a change? You could also make this with my homemade┬áItalian-style tomato sauce – which will be on the website next week.



(Serves 2)

  • 2 chicken breasts
  • 2 medium zucchinis (aka courgettes)
  • 1/2 container of basil pesto (I prefer the ones you find in the cold section of the supermarket)
  • 1 clove garlic
  • Salt & pepper
  • Chilli flakes (optional)



Preparing your zoodles:

Using a veggie spiralizer, cut your zucchini into noodles. Lay flat onto kitchen paper, and pat with kitchen paper to absorb excess water. Season with salt and pepper and leave to dry on another piece of kitchen paper.


Let’s get cookin:

  • Chop┬áchicken into small cubes, about 1/2 inch squared.
  • Mince 1 clove of garlic and mix it into the chicken. Add a pinch of salt and pepper.
  • Add a teaspoon extra virgin olive oil (or coconut oil) to a pan, and cook chicken on medium to high heat for approximately 6 minutes, or until fully cooked though (no pink at all). While you may be reluctant with how long chicken should cook for, don’t over-cook the chicken or it will dry out. No pink and clear juices = perfect!
  • Add your zoodles (zucchini noodles) and continue to cook for approx. 1 – 2 minutes. I prefer the zoodles to stay firm, so I don’t cook them for longer than 2 minutes.
  • Remove from heat and drain off any remaining juice.
  • Stir in pesto, leave for 2 minutes, then plate. I like to sprinkle a few chili flakes for a bit of oomph! Remember, don’t overuse the pesto as its high in calories (but those little calories are from healthy fats – so they’re good in small doses).




Love, Laura