Rating
Published Mar 26th
Prep 25m Cook 20m Additional 5m Ready In 50m
Servings 2 servings Calories 609.3
This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!
Recipe Ingredients
- 3 zucchini, trimmed
- 1 ripe avocado - peeled, halved, and pitted
- 5 tablespoons pesto, or more to taste
- 1 skinless, boneless chicken breast
- ½ teaspoon paprika
- 1 pinch salt and black pepper to taste
- olive oil, divided
- 2 tablespoons grated Parmesan cheese
Cooking Directions
- 1 Make zucchini noodles using a spiralizer.
- 2 Mash avocado in a small bowl and mix in pesto until smooth.
- 3 Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
- 4 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
- 5 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.
Nutrition Facts
- Calories 609.3
- Carbohydrate 21.5 g
- Cholesterol 50.5 mg
- Fat 49.4 g
- Fiber 11.3 g
- Protein 26.8 g
- Saturated Fat 10.2 g
- Sodium 517.6 mg
- Sugar 5.9 g