Sundried Tomato Pesto Chicken Zoodles

By on
Jump to Recipe keyboard_arrow_down
420 CALORIES 20g CARBS 22g FAT 37g PROTEIN
Coming
9 Blue
Coming
MyWW® SmartPoints™ New!

Sundried tomato pesto is one of my favorite indulgences. There is this amazing little Italian deli near my house that makes the most insane pestos and fresh baked bread. It's dangerous and I pretty much only get it for special occasions when we have a lot of people over. Otherwise I would end up eating the entire thing for dinner.

Lately I have been thinking about how to make that delicious pesto a little bit healthier. Their version is swimming in oil, so I started there and cut the oil way back. I also decided to eliminate the Parmesan cheese. Since the other flavors are so strong I don't think you really need it. Then finally, to lighten things up, instead of traditional carbs, I went with zucchini noodles. We were really happy with the results, and will definitely be making it again soon.

The Recipe
Sundried Tomato Pesto Chicken Zoodles

Sundried Tomato Pesto Chicken Zoodles

PREP TIME: 10 Min
COOK TIME: 20 Min
TOTAL TIME: 30 Min
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS
  • 4 U zucchini, cut into noodles
  • 3 tbsp. olive oil
  • 1.33 lbs. boneless skinless chicken thighs
  • Salt and pepper
  • 1 cup basil
  • 3 U garlic cloves
  • 1/4 cup almonds
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. red pepper flakes

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points

Instructions

(Hide Photos)
1

Prepare the zucchini noodles using a spiralizer, mandoline, sharp knife, or vegetable peeler. If desired, sprinkle the zoodles with salt and let them rest while you prepare the other ingredients. This will draw out some of the moisture and make for a less watery noodle. Before using, press between a couple of paper towels.

2

Add the sundried tomatoes, basil, almonds, garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes to a food processor. Pulse until a sauce forms, adding a touch of water or broth if needed.

3

Heat the olive oil over medium high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook for 6-8 minutes or until fully cooked. Add the zuchinni and cook for 3-4 minutes until tender. Stir in the sundried tomato pesto and stir for 1 minute until warm. Serve immediately.

Coming
9 Blue
Coming
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 420
Calories from Fat 150
% Daily Value *
Total Fat 22g
25%
Saturated Fat 4g
11%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 2g
0%
Cholesterol 131mg
0%
Sodium 443mg
19%
Total Carbohydrate 20g
7%
Dietary Fiber 6g
24%
Sugars 13g
Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
0 Comments
On Sundried Tomato Pesto Chicken Zoodles
user image
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.