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Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

[heart_this] · Aug 5, 2015 · 33 Comments

Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

A light and tasty summery zucchini noodle pasta tossed in fresh basil pesto with roasted tomatoes and grilled chicken.

It’s time for another summery zucchini recipe and this time it’s fresh pesto zucchini noodles with roasted tomatoes and grilled chicken! Ever since I came across the idea of zucchini noodles I have been a little obsessed with them! I mean what’s not to like about them? They behave just like spaghetti noodles and they are lighter and healthier! This recipe could not be easier, you simply roast the tomatoes, grill the chicken, slice the zucchini into noodles and then toss it all in a fresh homemade basil pesto! In addition to being nice and light and healthy, this dish is pure summer in a bowl with the juicy roasted tomatoes bursting in your mouth balancing off the creamy pesto. The zucchini noodles can be served cool making this dish perfect for hot summer days!

Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken
Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken
Omit the chicken for a vegetarian version.

Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken
Feel free to serve the tomatoes fresh rather than roasting them!

Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken
Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

A light and tasty summery zucchini noodle pasta tossed in fresh basil pesto with roasted tomatoes and grilled chicken.

ingredients
  • 1 pint cherry tomatoes, cut in half
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 pound boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 teaspoon oil
  • 4 medium zucchini, sliced into noodles
  • 1/2 cup basil pesto
directions
  1. Toss the tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 10-15 minutes.
  2. Meanwhile, season the chicken with salt and pepper to taste, grill it over medium-high heat, about 3-5 minutes per side, before setting aside to rest and slicing it.
  3. Heat the oil in a pan over medium-high heat, add the zucchini noodles and cook until just tender, about 1-2 minutes, stirring.
  4. Toss the zucchini noodles, tomatoes and chicken in the pesto and enjoy!
Option: Omit the chicken.
Option: Use fresh tomatoes instead of roasted tomatoes.
Nutrition Facts: Calories 294, Fat 12.3g (Saturated 2.9g, Trans 0), Cholesterol 110mg, Sodium 122mg, Carbs 10.2g (Fiber 3.3g, Sugars 5.8g), Protein 36.1g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, 6 Ingredients, Chicken, Food, Gluten-free, Italian, Low-carb, Main Course, Pasta, Recipe

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Reader Interactions

Comments

  1. We are not Martha says

    August 5, 2015 at 11:52 am

    What a perfect summer meal! I want to make a big batch and eat it on my deck 🙂 Can summer last forever??

    Sues

    Reply
  2. Heather Christo says

    August 5, 2015 at 12:49 pm

    Gorgeous Kevin, this is going on my meal plan for next week 🙂

    Reply
  3. Julie @ Table for Two says

    August 5, 2015 at 2:08 pm

    Great way to use up that fresh summer produce!!

    Reply
  4. Maria says

    August 5, 2015 at 2:54 pm

    I love zucchini noodles!

    Reply
  5. Jenny says

    August 6, 2015 at 1:31 pm

    This look fantastic! Great recipe!!

    Reply
  6. rancholyn says

    August 6, 2015 at 6:15 pm

    making it tonight…thanks

    Reply
  7. Cregan Massey says

    August 7, 2015 at 2:39 am

    Kevin, this is amazing and it looks extremely healthy. Definitely making this dish in a week or two. I'm currently trying to shed off some weight, and this should definitely be on the menu!

    Reply
  8. Ali Maffucci says

    August 7, 2015 at 1:26 pm

    Couldn't love this more! Great use of zucchini noodles!

    Reply
  9. Leo Sigh says

    August 9, 2015 at 11:54 am

    This looks amazing. And I'm vegan so definitely wouldn't eat the chicken, but it still would be fabulous either completely without or even something like vegetarian sausage added to it. Thanks for this. So colorful too 🙂

    Reply
  10. Anonymous says

    August 10, 2015 at 11:11 pm

    Kevin, This was off the charts delicious! Added toasted pine nuts and parmesan cheese as I saw them in your beautiful photo. Thanks once again!!!!

    Toni

    Reply
  11. Gaby Dalkin says

    August 12, 2015 at 12:41 am

    Love all the fabulous summer ingredients!! I need this right now!

    Reply
  12. twokitchenjunkies says

    August 12, 2015 at 12:37 pm

    Hey Kevin , this looks really good, i have been looking around on other blogs, and it seems that zucchini is on the menu everywhere.

    Once again I am really loving the images , you have a good eye

    thanks

    Reply
  13. kevin says

    August 17, 2015 at 12:49 pm

    Leo Sigh: This would be great without the chicken as well!

    Reply
  14. Anonymous says

    August 18, 2015 at 12:06 pm

    Tried this recipe last night and it was absolutely delicious. My husband put it on the list to try again. Thank you for the recipe 🙂

    Reply
  15. Monia says

    November 24, 2015 at 7:38 pm

    Wow, this looks so delicious ???? I have to try it..

    Reply
  16. Unknown says

    May 21, 2016 at 7:35 am

    How am i doin zucchini noodles?

    Reply
  17. William Clay says

    May 24, 2016 at 5:34 pm

    Looks great. Im going to serve this as a side at my next bbq. (Without the chicken as that tends to be covered in bbq sauce!)

    Reply
  18. Stacie says

    July 7, 2016 at 10:27 pm

    This was wonderful! Thank you!

    Reply
  19. Unknown says

    October 1, 2016 at 3:17 pm

    Will this freeze? I'd like to make it ahead for a party and pop into the freezer- yay or nay?

    Reply
  20. kevin says

    October 3, 2016 at 4:58 pm

    Unknown: You can freeze it and it will taste fine but the texture won't be the same…

    Reply
  21. Mrsbrite says

    January 12, 2017 at 3:25 pm

    How do you make "noodles" without _another_ kitchen gadget.

    Reply
  22. kevin says

    January 17, 2017 at 4:20 pm

    Mrsbrite: You can slice the zucchini with a knife, use a mandoline or peeler and a knife.

    Reply
  23. Nicole Buchheit says

    April 3, 2017 at 3:41 am

    Made this tonight and oh my gosh that is amazing! I used my spializer to get the zucchini into noodles quickly, and my whole family loved it. Even my picky 16-month-old couldn't get enough!

    Reply
  24. kevin says

    April 6, 2017 at 3:20 am

    Nicole Buchheit: I'm glad you enjoyed it!

    Reply
  25. Karen says

    June 22, 2020 at 1:02 pm

    Hello, I’m going to make this tomorrow but I’m not exactly sure what “pan” the zoodles go into (?) Same pan with the tomatoes oil & juices? Those instructions weren’t clear. Please help. Thank you

    Reply
    • kevin says

      June 23, 2020 at 8:38 am

      The zucchini noodles can be cooked in any pan. I have clarified the recipe. Enjoy!

      Reply

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