Description
These Pesto Chicken Zoodles with Burst Tomatoes are full of bold flavors, high in protein, and in low carbs! It’s a gluten free pasta dish that’s sure to satisfy!
Ingredients
Scale
- 3 Zucchini, inspiralized
- 2 boneless skinless chicken breasts
- salt & pepper
- 1 1/2 cup cherry tomatoes
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Homemade Basil Pesto
Instructions
- Preheat grill to medium high heat.
- Season both sides of the chicken with salt and pepper.
- Place cherry tomatoes in a small bowl along with olive oil and 1/2 teaspoon salt. Toss the tomatoes so they are coated.
- In the meantime, inspiralize the zucchini. Set aside.
- Make the basil pesto and pour the pesto over the zucchini noodles. Using salad tossers or tongs, mix the pesto in with the zoodles until it is completely combined.
- Next, place the chicken on the grill and grill each side for 5-7 minutes. (or until there is no more pink)
- Place cherry tomatoes in a grill basket and grill fro 5 minutes, until tomatoes burst.
- Remove tomatoes and chicken from the grill. Slice the chicken and place both sliced chicken and burst tomatoes into the pesto zoodles bowl. Serve.
Notes
Recipe inspired by Closet Cooking
Nutrition
- Serving Size: 1- 1 1/2 cups
- Calories: 396
- Sugar: 5 g
- Sodium: 472 mg
- Fat: 30 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 53 mg
