How to Make Zucchini Noodles with Pesto and Chicken

Zucchini Noodles with Pesto and Chicken

This Whole30 Pesto Chicken Zucchini Noodles recipe has only 10 simpleingredients including chicken, cherry tomatoes, zucchini, basil, and the realstar of the show: Trader Joe’s Vegan Kale Cashew Pesto.I think that this is one of the BEST Trader Joe’s products out there. Even ifyou’re not vegan, paleo, or doing a whole30 – this pesto is absolutelydelicious and tastes super fresh.It’s on my Best Whole 30 Trader Joe’s Shopping List, but really it should beon everyone’s shopping list.


Calories: 93kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat:6g | Sodium: 17mg | Potassium: 421mg | Fiber: 1g | Sugar: 4g | Vitamin A:395IU | Vitamin C: 28.9mg | Calcium: 26mg | Iron: 0.6mgIf you give this recipe recipe a try, snap a photo and share it on Instagram.Make sure to tag@mydarlingveganso I can see your creations!Whole 30 Pesto Zucchini Noodles Recipe with ChickenWhole30 Pesto Chicken Zucchini Noodles are a delicious, simple dinner. Paleoand gluten free, this easy dinner comes together in under 30 minutes!This post contains affiliate links. As an Amazon Associate I earn fromqualifying purchases. Click here to read my policy and more about affiliatelinks.Juicy, sweet tomatoes, yummy zucchini, basil…. these are the things I livefor! This Whole30 Pesto Chicken Zucchini Noodles recipe is the best way to useall of them up while making a cozy meal.

How to Cook Zucchini Noodles

When sautéing your noodles remember that al dente is best! Three to fiveminutes is all you need. Heat some olive oil in a pan on medium heat, thentoss in your noodles and stir every minute or so, so they don’t stick to yourpan. Do not add salt or water while you cook them. This will extract the waterfrom the zucchini and make your noodles soggy.

Ingredients needed for this Pesto Zucchini Noodles Recipe

ZucchiniBasil pesto sauceCherry tomatoesOlive oil or coconut oil


Serving and Storing – This meal can be made ahead 2-3 hours before serving.Keep noodles in the refrigerator until ready to serve. Serve with fresh breador vegan tomato soup. Store the zucchini noodles and pesto separately. Pestocan be stored in an airtight container the refrigerator for up to 5 days.Zucchini noodles should be eaten within one day.Variations – Try swapping out zucchini noodles for beet, carrot, or sweetpotato noodles.


* Serving Size: 1 * Calories: 612 * Sugar: 21.7g * Sodium: 450mg * Fat: 32.8g * Saturated Fat: 6.8g * Carbohydrates: 32.6g * Fiber: 10.1g * Protein: 51.5g * Cholesterol: 133mgKeywords: zucchini noodles recipePesto Zucchini Noodles with Chicken> This quick weeknight recipe pairs zucchini noodles with chicken, tomatoes> and pesto. It’s a delicious and healthy meal the whole family will enjoy.Ever since the spiralizers came out a few years ago I’ve been a fan. Not onlydo I love using mine, but I tell everyone in my life that they need one too.It’s such a cool kitchen gadget that makes prepping healthy, veggie-packedmeals so easy and fun! What’s not to love?!This recipe for pesto zucchini noodles is crazy simple. I almost didn’t shareit, but I feel like everyone is looking for quick and simple meals right now!

How to Make Zucchini Noodles with Pesto Sauce

Slice the zucchini with a spiralizer or mandolin slider into noodles.If sauteing, add 1 TBSP of coconut oil or olive oil to a pan. Add “noodles”and heat for 3-5 minutes.Toss the noodles with the basil pestoAdd sliced tomatoes and toss to coat.ENJOY!!”

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