Description
Indulge in a deliciously healthy meal with our Creamy Pesto Chicken Zoodles recipe. Learn how to make this flavorful dish packed with nutrients and flavor. Click now!
Ingredients
- 2 chicken breasts, skinless and boneless, cut in half horizontally to make 4 thinner steaks
- 1/2 tsp (3 ml) sea salt flakes, plus extra to serve
- 1/4 tsp (1 ml) freshly cracked black pepper, plus extra to serve
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) sweet paprika
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) freshly minced garlic
- 250 g (9 oz) cherry or grape tomatoes
- 1 cup (250 ml) heavy cream
- 4 large zucchini (courgettes), thinly sliced or cut into zoodles (courgetti), or just use thinly sliced zucchini
- 2/3 cup (160 g) basil pesto, store-bought (see note 2 about gluten) or homemade, plus 1/4 cup (60 g) extra to garnish (optional)
- 1/4 cup (25 g) grated cheese, plus extra to garnish
- 1/4 bunch basil, leaves picked, to garnish
Instructions
- Lay the chicken pieces on a large platter or cutting surface.
- In a small dish, mix together the sea salt, black pepper, garlic powder, and sweet paprika.
- Distribute this spice blend evenly over both sides of the chicken, using your hands to rub it in.
- Warm the olive oil in a large, sturdy skillet over medium-high heat.
- Sear the chicken for 3–4 minutes on each side, until it is golden brown and fully cooked, then remove it to a plate.
- In the same skillet, add the minced garlic and stir for 30 seconds.
- Introduce the cherry tomatoes and stir them for 1–2 minutes, pressing them with the back of your spoon to release their juices and flavor.
- Pour in the heavy cream and allow it to simmer for 1–2 minutes until it thickens.
- Take the skillet off the heat. Mix in the zoodles, pesto, and grated cheese, stirring for 1–2 minutes until the zoodles are slightly softened. Adjust the seasoning with salt and pepper as needed.
- Place the cooked chicken on top. Garnish with basil leaves and additional cheese. Add extra pesto if desired and serve right away.
