Keto Pesto Chicken w/ Zoodles
Servings: 4
Ingredients
For the Pesto:
- 1 1/2 tsp lemon juice (~ juice of 1/2 lemon)
- 2 T olive oil
- 2 T water (or as needed for a smooth consistency)
- 1/2 clove garlic
- small handful fresh basil
- 2.5 oz spinach (~ 2.5 cups)
- 1/2 oz grated parmesan cheese (1/8 cup)
- 1/2 cup walnuts
For the Chicken & Zoodles:
- 4 boneless, skinless chicken breasts
- 2-4 medium to large zucchini (OR sub 1 package zoodles)
- 1 tsp olive oil
- 2 cloves garlic
Instructions
For the Pesto:
- Blend the following in a blender or food processor until smooth: garlic, walnuts, parmesan cheese, fresh basil, spinach, olive oil, lemon juice, water as needed for a smooth consistency
For the Chicken & Zoodles
- Preheat oven to 375 F.
- Slice zucchini into long spaghetti-like strips (best done on a spiralizer or mandolin)
- Coat 4 chicken breasts in pesto (~2T/ breast).
- Bake pesto coated chicken for ~30-35 min or until cooked through to 165 F.
- Heat 1 tsp olive oil over med-high heat. Sauté zucchini noodles & garlic for 3-4 minutes or until tender.
- Serve pesto chicken over zoodles.