20-Minute Low Carb Chicken Pesto Zucchini Noodles Magic

You know those nights when you want something delicious but don’t want to undo all your healthy eating? That’s exactly why I make my low carb chicken pesto zucchini noodles at least once a week. I swear, the first time I made this dish, I couldn’t believe how something so simple could be so satisfying—zucchini strands soaking up that garlicky pesto, tender chicken in every bite, and all done in under 20 minutes. It’s my go-to when I need a meal that’s light but still feels indulgent, and trust me, even the pickiest eaters won’t miss the carbs.

Why You’ll Love This Low Carb Chicken Pesto Zucchini Noodles

This dish isn’t just another healthy recipe—it’s a game-changer. Here’s why:

• Quick & easy: Ready in 20 minutes flat, even on busy weeknights.
• Crave-worthy flavor: Garlicky pesto clings to every bite, making zucchini taste downright decadent.
• Guilt-free: Packed with protein and veggies, but barely any carbs—perfect for keto or gluten-free diets.
• No sad leftovers: The flavors meld beautifully, so lunch tomorrow might taste even better.

Trust me, this one’s a keeper.

Ingredients for Low Carb Chicken Pesto Zucchini Noodles

Gathering the right ingredients makes all the difference here. Don’t worry—you probably have most of this already:

• 2 medium zucchinis, spiralized (about 3 cups—trust me, fresh is best)
• 2 chicken breasts, sliced thin (pound them lightly if they’re thick)
• 1/4 cup basil pesto (homemade or store-bought, but check for no added sugar)
• 1 tbsp olive oil (the good stuff—it adds flavor)
• 1 clove garlic, minced (or 2 if you’re like me and love extra punch)
• 1/4 tsp salt & 1/4 tsp black pepper (adjust to taste)
• 1 tbsp grated Parmesan (optional, but so worth it for that salty finish)

That’s it! Simple, fresh, and ready to transform into magic.

Equipment Needed

Don’t stress—you likely have everything already! Here’s the short list:

• Spiralizer (or buy pre-spiralized zucchini to save time)
• Large skillet (nonstick works best for easy tossing)
• Wooden spoon or spatula (gentle on those tender noodles)
• Knife & cutting board (for prepping chicken and garlic)

That’s all—now let’s cook!

How to Make Low Carb Chicken Pesto Zucchini Noodles

Here’s the fun part—turning those simple ingredients into something magical. Don’t let the fancy name fool you; this dish comes together with barely any effort. Just follow these steps, and you’ll have a restaurant-worthy meal in no time.

Step 1: Prepare the Zucchini Noodles

First, grab those zucchinis and spiralize them into noodles. If you’re new to spiralizing, don’t worry—it’s easier than it looks! Just twist the zucchini through the blade (I use the medium setting for perfect noodle thickness). Now, here’s a pro tip: Lay the noodles on a paper towel and sprinkle lightly with salt. Let them sit for 5 minutes, then gently pat dry. This pulls out extra water so your dish doesn’t end up soggy. You’ll thank me later!

Step 2: Cook the Chicken

While the zucchini drains, heat your olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds—just until it smells amazing. Add your sliced chicken, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until there’s no pink left. Don’t overcook it, though! You want the chicken tender, not rubbery. I like to give it one last stir, then transfer it to a plate while I work on the noodles.

Step 3: Combine and Toss with Pesto

Now, the grand finale! Add those beautiful zucchini noodles to the same skillet (no need to wash it—those garlicky bits add flavor). Sauté them for just 2 minutes—they should soften slightly but still have a bit of crunch. Then, return the chicken to the pan and dollop in your pesto. Here’s the key: Gently toss everything together with a wooden spoon, coating every strand without squishing the noodles. And voilà! Plate it up, sprinkle with Parmesan if you’re feeling fancy, and dig in while it’s warm. See? I told you it was easy.

Tips for Perfect Low Carb Chicken Pesto Zucchini Noodles

Want to take your dish from good to unreal? Here are my tried-and-true tricks:

• Dry those noodles: Salting and patting zucchini removes excess water—no one wants a watery pesto pool!
• Fresh pesto wins: Store-bought works, but homemade? Game-changer. (Bonus: freeze extra in ice cube trays!)
• Don’t overcook: Zoodles need just 2 minutes—they keep cooking off the heat.
• Chicken hack: Slice it thin so it cooks fast and stays juicy.

Little details make all the difference—trust me!

Variations for Low Carb Chicken Pesto Zucchini Noodles

Once you’ve mastered the basic recipe, get creative! Here are my favorite ways to mix it up:

• Sun-dried tomatoes: Toss in a handful for bursts of rich, tangy flavor.
• Baby spinach: Stir in a couple handfuls right at the end—it wilts perfectly.
• Pine nuts: Toast them first for crunch and nutty depth.
• Grilled shrimp: Swap the chicken for seafood lovers.

The beauty? You can tweak this dish endlessly and it always works. Have fun with it!

Serving Suggestions

This dish shines all on its own, but if you’re feeling fancy? Try it with a crisp side salad or—my guilty pleasure—a slice of warm, buttery garlic bread (low-carb if you’re strict!). A squeeze of lemon brightens everything up, too. Simple perfection!

Storage and Reheating

Leftovers? No problem! Store them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow—just a minute or two in the microwave or a quick warm-up in a skillet. The zucchini noodles soften over time, so I like to eat them cold straight from the fridge like a pesto salad sometimes. So good!

Nutritional Information

Here’s the scoop on what you’re eating—and why this dish makes me feel so good after! (Remember, nutrition varies based on ingredients, but here’s the general breakdown per serving):

• 320 calories – Light but satisfying
• 32g protein – Thanks to that juicy chicken
• 10g carbs – Mostly from the zucchini
• 3g fiber – Keeps you full longer
• 18g fat – The good kind from olive oil and pesto

Perfect for when you want flavor without the guilt!

FAQ About Low Carb Chicken Pesto Zucchini Noodles

Got questions? I’ve got answers! Here are the ones I hear most:

• Can I use store-bought zucchini noodles? Absolutely! Pre-spiralized saves time—just pat them extra dry. (Though fresh always tastes brighter to me.)
• Is this keto-friendly? You bet! With just 10g net carbs per serving, it fits perfectly into low-carb diets. Watch the pesto sugar content, though.
• Will the noodles get soggy? Not if you salt and dry them first! Even leftovers hold up better than pasta—just don’t drown them in pesto.
• Can I make it dairy-free? Easy—skip the Parmesan or use nutritional yeast. Find pesto without cheese (or make your own with walnuts).

Try this recipe and tag me with your creations—I love seeing your twists on it!

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