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!
Omit the chicken for a vegetarian version.
Feel free to serve the tomatoes fresh rather than roasting them!
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
- 4 medium zucchini, sliced into noodles
- 1/2 cup basil pesto
directions
- 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.
- 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.
- Add the zucchini noodles to the pan and cook until just tender, about 1-2 minutes, stirring.
- Toss the zucchini noodles, tomatoes and chicken in the pesto and enjoy!
Option: For One-Pan: Make this a one-pan meal by blistering the whole cherry tomatoes in the pan over medium-high heat until lightly charred on all sides and set aside before moving on to step two in the same pan.
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: 
What a perfect summer meal! I want to make a big batch and eat it on my deck 🙂 Can summer last forever??
Sues
Gorgeous Kevin, this is going on my meal plan for next week 🙂
Great way to use up that fresh summer produce!!
I love zucchini noodles!
This look fantastic! Great recipe!!
making it tonight…thanks
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!
Couldn't love this more! Great use of zucchini noodles!
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 🙂
Leo Sigh: This would be great without the chicken as well!
Will this freeze? I'd like to make it ahead for a party and pop into the freezer- yay or nay?
Unknown: You can freeze it and it will taste fine but the texture won't be the same…
How do you make "noodles" without _another_ kitchen gadget.
Mrsbrite: You can slice the zucchini with a knife, use a mandoline or peeler and a knife.
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!
Nicole Buchheit: I'm glad you enjoyed it!