Zucchini Noodles with Pesto and Grilled Chicken Chicken and Zucchini Noodles
For your little one, serve a few plain zucchini noodles, a separate piece of grilled chicken cut into small bites, and a tiny dollop of pesto on the side for dipping.
Ingredients
Kid-Friendly Version
For your little one, serve a few plain zucchini noodles, a separate piece of grilled chicken cut into small bites, and a tiny dollop of pesto on the side for dipping.
Recipe
Preheat the grill to medium-high heat (200°C).
Season the chicken breasts with salt and pepper on both sides.
Grill the chicken for 6–7 minutes per side until the internal temperature reaches 75°C and the juices run clear, then transfer to a cutting board and rest for 5 minutes.
While the chicken cooks, make the pesto: combine the basil leaves, garlic, pine nuts, parmesan, olive oil, lemon juice, and a pinch of salt in a food processor, and pulse until smooth.
Spiralize the zucchini into noodles using a spiralizer or a julienne peeler.
Heat a dry skillet over medium-high heat and sauté the zucchini noodles for 2–3 minutes until just tender but still firm.
Add the pesto to the skillet with the zucchini noodles and toss for 1 minute until well coated and heated through.
Slice the rested chicken and serve over the pesto zucchini noodles.
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