Introduction:

Zoodle Bowl with Pesto and Grilled Chicken is a fresh, low-carb, and flavor-packed alternative to traditional pasta dishes. Made with spiralized zucchini noodles, this meal delivers all the satisfaction of a hearty bowl of pasta without the heaviness. The zoodles serve as a crisp and hydrating base, while the grilled chicken adds a boost of lean protein. What ties everything together is the vibrant, homemade pesto, bursting with the flavors of fresh basil, garlic, and olive oil. This recipe is ideal for warm days when you want something light but filling, and it’s also perfect for those following gluten-free or keto-friendly diets. Best of all, it comes together in under 30 minutes, making it a reliable choice for weeknight dinners, meal prep, or even lunch on-the-go.

How to Make Delicious Zoodle Bowl with Pesto and Grilled Chicken:

Cook Time:

25 minutes (10 minutes prep, 15 minutes cook)

Nutritious details:

• Calories per serving: ~350
• Protein: ~30g
• Carbs: ~9g
• Fat: ~22g
• Low-carb, Gluten-free, Keto-friendly

Ingredients:

For the zoodle bowl:

• 2 medium zucchini, spiralized
• 2 chicken breasts, grilled and sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, pine nuts, Parmesan cheese

For the pesto:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 cloves garlic
• ½ cup Parmesan cheese, grated
• ⅓ cup olive oil
• Salt and pepper to taste
• Juice of ½ a lemon

Detailed Instructions:

1. Spiralize the zucchini into noodles and set aside on a paper towel to absorb moisture.
2. In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth, then season with salt and pepper.
3. Season the chicken breasts with salt and pepper, then grill over medium heat for about 6–7 minutes per side, or until cooked through. Let rest before slicing.
4. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the zoodles and sauté for 2–3 minutes until just tender (do not overcook).
5. Toss the zoodles with the pesto sauce until evenly coated.
6. Plate the zoodles and top with grilled chicken slices. Add cherry tomatoes, pine nuts, or a sprinkle of Parmesan if desired.

Expert Tips:

• Avoid overcooking the zoodles—they should remain slightly crisp.
• For extra protein, add a boiled egg or some chickpeas on top.
• Make the pesto in advance and store in the fridge for up to 5 days.
• Use a spiralizer or buy pre-spiralized zucchini noodles for convenience.
• Drizzle a bit of balsamic glaze over the top for a gourmet finish.

Conclusion:

Zoodle Bowl with Pesto and Grilled Chicken is a delicious, nutrient-dense, and incredibly easy-to-make dish that will quickly become a staple in your kitchen. It’s ideal for anyone looking to enjoy a flavorful, satisfying meal while keeping things light and wholesome. Packed with fresh herbs, crisp vegetables, and lean protein, this bowl is the perfect way to eat clean without compromising on taste.