In my quest to eat low-carb, I’ve found that the key to success is creativity. This is true for healthy eating in general – take a dish or a recipe that you already love, and make substitutions. This chicken pesto “pasta” is a perfect example of that. My favorite pesto recipe (adapted from Pinch of Yum), featuring spinach, kale, basil, and raw almonds, is already healthy, so the only thing left to swap out is that carb dense pasta. Enter zoodles.

Zoodles are zucchini run through a spiralizer, which cuts them into thin, spaghetti-like ribbons. The spiralizer I use runs about $15 on Amazon (I’m sure stores like Bed Bath & Beyond carry them as well), and I think it’s totally worth the investment. An alternative option is to julienne the zucchini into thin ribbons. (Trust me, the spiralizer will save you so much time.)

This recipe has been my go-to dinner this week, because it comes together in about 20 minutes, and is somehow both light and incredibly satisfying. And, I can’t believe I’m still saying this, I didn’t miss the carbs!

Make your pesto by throwing spinach, kale, basil, raw almonds, garlic, olive oil, parmesan, and lemon juice into a food processor. Process until smooth. This pesto uses significantly less oil than the versions you find in jars and most restaurants, so it will be a little chunkier, but I prefer it this way.

Cut chicken breasts or tenders into bite-size cubes (about 1 inch) and throw them in a pan with a touch of olive oil and seasonings. I like to use dried basil and parsley, or an Italian seasoning blend. Sautee chicken over medium-high heat until fully cooked.

When the chicken is finished cooking, turn the heat to very low. (You want the zoodles and pesto to warm, but not cook. Veggies retain their nutrition benefits when they’re raw 🙂 .)

Run the zucchini through a spiralizer directly into the pan with the chicken. To make zoodles that are shorter and easier to eat, pull the zucchini out of the spiralizer every few turns.

Add pesto to the pan and toss to combine.

Serve with an extra sprinkle of Parmesan and a dash of crushed red pepper.

If you want some extra greens in your life (or if you bought a giant bag of kale and are trying to use it before it goes bad), serve with a side of baked kale chips!

Enjoy!

 

 

Chicken Pesto Zoodles with Baked Kale Chips
Serves 2

Ingredients

• 2 zucchini
• 12 oz chicken breasts or tenders, cut into 1/2 inch cubes
• 1 tsp. olive oil
• 1 T Italian seasoning blend

Pesto (adapted from Pinch of Yum)

• 1 cup spinach
• 1/2 cup kale
• 1/2 cup basil
• 1/3 cup raw almonds
• 2 T olive oil
• 2 T shredded parmesan
• 1-2 large cloves garlic
• juice of 2 lemons

Instructions

1. Put all pesto ingredients into a food processor. Process until smooth.
   Note: This pesto uses significantly less oil than the versions you find in jars and most restaurants, so it will be a little chunkier.
2. Cut chicken breasts or tenders into bite-size cubes (about 1 inch). Sautee with olive oil and seasonings over medium-high heat until fully cooked.
3. When the chicken is finished cooking, turn the heat to very low. (You want the zoodles and pesto to warm, but not cook.)
4. Run the zucchini through a spiralizer directly into the pan with the chicken. To make zoodles that are shorter and easier to eat, pull the zucchini out of the spiralizer every few turns.
5. Add pesto to the pan and toss to combine.
6. Serve with an extra sprinkle of Parmesan and a dash of crushed red pepper. Enjoy!

Nutrition Info: 1 Serving (½ recipe)
*does not include kale chips

Calories: 404
Fat: 25.6g
Sodium: 84.8mg
Carbs: 2.8g
Sugar: 0.6g
Protein: 41g

 

Kale Chips

Cover a baking sheet with foil (for easy cleanup) and cover with raw kale leaves, about 1-2 cups. Toss with 1-2 Tablespoons olive oil, and sprinkle with garlic salt. Bake in a 350 degree oven for 15-20 minutes.