Sundried Tomato Pesto Chicken Zoodles - Slender Kitchen

Sundried Tomato Pesto Chicken Zoodles

Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content


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.

Prep Time

Sundried Tomato Pesto Chicken Zoodles

Prep Time: 
Cook Time: 
Total Time: 


  • 4 U zucchini, cut into noodles
  • 2 tsp. olive oil
  • 1.33 lbs. boneless skinless chicken thighs
  • Salt and pepper
  • 1 cup sun dried tomatoes (not packed in oil)
  • 1 cup basil
  • 3 U garlic cloves
  • 1/4 cup almonds
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. red pepper flakes

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 420
Calories from Fat 150
% Daily Value *
Total Fat 22g
Saturated Fat 4g
Monounsaturated Fat 2g
Polyunsaturated Fat 2g
Cholesterol 131mg
Sodium 443mg
Total Carbohydrate 20g
Dietary Fiber 6g
Sugars 13g
Protein 37g


  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.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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