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.
Sundried Tomato Pesto Chicken Zoodles
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- 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
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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.
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.
* 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.
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