Pesto Zucchini Noodles with Chicken – 21 Day Fix Approved
Zucchini noodles are all the rage with healthy eaters, and it’s no wonder why. They are ultra-low in calories and carbs, and they make a great stand-in for pasta. Sometimes called “zoodles,” zucchini noodles can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings and they don’t get soggy like pasta does, so they are great for meal prep. Cook them gently and they’ll stay al dente until you’re ready to eat them.
Yields: 4 Servings: 21 Day Fix containers: 1½ green, 1 red, and 1½ teaspoons.
- 2 tsp olive oil
- 1 medium red onion chopped
- 4 Tbls. minced garlic
- 2 cup sliced mushrooms (can sub zucchini, asparagus, broccoli, peas,ect)
- 4 fresh basil leaves finely chopped
- 4 medium zucchini spiralized (approx. 2 cups)
- 2 Tbsp prepared basil pesto
- 2 tsp. Kosher Salt
- 2 lbs cooked chicken breast boneless, skinless, sliced, warm
Heat oil in medium saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add mushrooms (or vegetable of your liking) and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside.
Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.
Add pesto and salt; mix well.
Evenly divide zucchini mixture between two serving plates; evenly top with chicken.
Nutritional Information (per serving):
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 72 mg
Sodium: 172 mg
Carbohydrates: 12 g
Fiber: 3 g
Sugars: 7 g
Protein: 31 g