Keto Pesto Chicken Breast with Zoodles
Tender, juicy chicken breast smothered in a rich, homemade keto-friendly pesto sauce, served atop a bed of fresh zucchini noodles (zoodles). This dish is the perfect harmony of protein and plant-based goodness, maintaining low carbs without compromising on flavor.
Servings 4 servings
Calories 495kcal
Equipment
- Food processor
- Skillet
- Spiralizer
Ingredients
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts
- 2 cloves garlic, minced
For the Chicken:
- 4 boneless, skinless chicken breasts approx. 6 ounces or 170g each
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Zoodles:
- 4 medium zucchinis, spiralized approx. 1.5 pounds or 680g
- 1 tbsp olive oil
Instructions
- In a food processor, combine basil leaves, 1/3 cup olive oil, grated Parmesan, pine nuts, and minced garlic. Blend until smooth. Season with salt and pepper to taste. Set aside.
- Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
- Season the chicken breasts with salt and pepper.
- Place the chicken in the skillet and cook for 7-10 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from pan and let rest.
- In the same skillet, add another tablespoon of olive oil. Sauté the zoodles for 3-5 minutes until tender but still al dente. Season with salt and pepper to taste. Avoid overcooking to prevent them from becoming soggy.
- Slice the rested chicken breasts.
- Divide the zoodles among plates, top with sliced chicken, and drizzle generously with pesto sauce.
- Garnish with additional Parmesan if desired and serve immediately.
Notes
For a nut-free version of the pesto, substitute pine nuts with sunflower seeds.
Ensure your Parmesan cheese is free from fillers that could add hidden carbs.
Leftover pesto can be stored in an airtight container in the fridge for up to one week.
Nutrition
Calories: 495kcal | Carbohydrates: 6g | Protein: 35g | Fat: 37g | Fiber: 2g | Net Carbs: 4g