Basil-Pesto Zucchini Noodles with Grilled Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken breast atop a bed of zucchini noodles tossed in a vibrant, garlicky basil pesto for a refreshing keto-friendly meal. This italian-inspired keto (low carb, gluten free) ready in about 30 minutes blends large, about 7 oz each chicken breasts, medium, spiralized zucchini, tightly packed fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Season 2 large chicken breasts (about 7 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Drizzle with 1 tbsp olive oil and grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
  2. Step 2: While chicken grills, make basil pesto by combining 1 cup fresh basil leaves, 1/4 cup toasted pine nuts, 1/4 cup freshly grated parmesan cheese, 2 minced garlic cloves, 1/4 cup olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor. Pulse until smooth but still slightly textured.
  3. Step 3: Place 3 spiralized medium zucchinis in a large mixing bowl. Toss with 1/4 cup of the prepared pesto until noodles are evenly coated.
  4. Step 4: Divide zucchini noodles between plates and top evenly with sliced grilled chicken. Drizzle remaining 1 tbsp olive oil on top and serve immediately for a fresh, satisfying keto meal.

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Frequently asked questions

How long does Basil-Pesto Zucchini Noodles with Grilled Chicken take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Basil-Pesto Zucchini Noodles with Grilled Chicken?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Basil-Pesto Zucchini Noodles with Grilled Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil-Pesto Zucchini Noodles with Grilled Chicken for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Basil-Pesto Zucchini Noodles with Grilled Chicken low carb?

Yes — this recipe is tagged low carb, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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