Pesto Chicken Zoodles
Zucchini noodles tossed with basil pesto, seared chicken and cherry tomatoes. A fresh, 20-minute keto dinner.
- Prep10 min
- Cook12 min
- Serves2
Pesto is already keto: basil, olive oil, pine nuts and parmesan. Tossed through zucchini noodles with golden chicken, it is a complete dinner in one pan.
Nutrition per serving (estimated)
Method
- Season the chicken and sear in the oil over medium-high heat, 4 to 5 minutes per side, until 165°F (74°C). Rest, then slice.
- In the same pan over medium heat, toss the zucchini noodles for 1 to 2 minutes until just warmed.
- Stir in the pesto and tomatoes. Add the chicken and top with parmesan.
Chef’s notes
- Do not overcook the zucchini; it turns limp quickly.
- Use store-bought pesto with no added sugar or starch.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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