Zucchini Noodle Chicken Pesto Bowl
Zucchini Noodle Chicken Pesto Bowl is quick and easy to prepare as Ideal Protein meal. Lots of nutrients and lean protein with fantastic taste. Approved for all Ideal Protein phases.
Serving size
Ingredients
- 2 Tbsp olive oil
- 2 6oz boneless skinless chicken breasts
- IP Salt
- ¼ teaspoon paprika
- 2 medium-large zucchini (to get 3 cups)
- 2 garlic cloves, sliced
- ¼ cup prepared basil pesto
- A hand full of cherry tomatoes, cut in half
- Several fresh basil leaves, thinly sliced, for garnish
Preparation
Step 1
Sprinkle both sides of the chicken breast(s) with a little salt and paprika.
Step 2
Heat 1 Tbsp of olive oil on high heat in a large sauté pan.
Step 3
Place the chicken breasts in the pan and cook for a minute or two on each side, until well browned.
Step 4
Set the heat to low and cover the pan
Step 5
Cook for 2 to 5 more minutes (depending on the thickness of the breast) until the chicken is just cooked through.
Step 6
Remove the chicken from the pan and let it rest while you make the zucchini noodles.
Step 7
Use a spiralizer to make zucchini noodles.
Step 8
Add another 1 Tbsp of olive oil to the pan you used to cook the chicken and heat it on high heat.
Step 9
Add the zucchini noodles and the sliced garlic and sauté, stirring often, until the noodles begin to wilt.
Step 10
Sprinkle with ¼ teaspoon of Ideal Protein salt while you cook the zoodles.
Step 11
When they are just barely cooked or they are releasing moisture, remove them to a colander placed over a bowl to drain.
Step 12
Slice or cut the chicken into bite-sized pieces.
Step 13
Place the zucchini noodles in a serving bowl and toss with basil pesto.
Step 14
Serve the zucchini noodles in bowls topped with chicken, tomatoes, and sliced fresh basil leaves.
