This Keto Grilled Pesto Chicken with Zucchini Noodles is a satisfying and flavorful dish combining lean protein and low-carb noodles for the perfect keto-friendly meal. Grilled chicken breasts marinated in basil pesto offer a rich, savory taste, while zucchini noodles (or “zoodles”) replace high-carb pasta, providing a light, nutrient-packed base.
The dish is low in carbs but high in healthy fats, supporting your keto lifestyle by keeping you full and energized while maintaining ketosis. This dish is the ultimate low-carb comfort food, with added fiber from the zucchini and healthy fats from olive oil and pesto.
Keto Grilled Pesto Chicken with Zucchini Noodles
Description
This recipe is perfect for anyone following a keto or low-carb diet because:
- High in Protein – The grilled chicken keeps you full longer and supports muscle recovery.
- Low in Carbs, High in Healthy Fats—Zucchini noodles are a great low-carb alternative to pasta, while olive oil and pesto provide heart-healthy fats.
- Customizable and Flavorful – The pesto adds an aromatic, rich flavor, making the dish satisfying and flavorful without the added carbs.
Ready to dive into a flavorful, low-carb meal that won’t break your keto goals? Enjoy!
Please see the notes section to make this Keto Grilled Pesto Chicken with Zucchini Noodles dairy-free.
INSTRUCTIONS
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Marinate the Chicken
In a bowl, mix 2 tbsp pesto, salt, and pepper.
Coat the boneless, skinless chicken breasts in the pesto mixture.
Let the chicken marinate in the fridge for 30 minutes to absorb the flavors.
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Grill the Chicken
Preheat your grill or grill pan to medium heat.
Grill the chicken breasts for 5-7 minutes per side until fully cooked through and juices clear.
Once done, remove the chicken from the grill and set it aside to rest for a few minutes.
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Sauté the Zucchini Noodles (Zoodles)
While the chicken is grilling, spiralize the zucchinis into noodles.
In a large pan, heat 2 tbsp olive oil over medium heat.
Add 1 clove minced garlic and sauté for about 30 seconds, just until fragrant.
Add the zucchini noodles (zoodles) to the pan and sauté for 2 minutes or until the noodles are tender but still firm (don’t overcook, as zucchini releases water).
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Combine and Serve
Toss the sautéed zucchini noodles with the remaining pesto (about 2 tbsp) until well coated.
Slice the grilled chicken into strips and place it on the zucchini noodles.
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Garnish and Enjoy
Top the dish with a sprinkle of grated Parmesan cheese and garnish with cherry tomatoes (optional) for extra flavor and a pop of color.
Nutrition Facts
- Amount Per Serving
- % Daily Value *
- Total Fat 24g37%
- Sodium 400mg17%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this Keto Grilled Pesto Chicken with Zucchini Noodles dairy-free, you would need to make the following adjustments:
1. Replace the Basil Pesto:
- Most store-bought pesto contains Parmesan cheese, which is not dairy-free.
- Use a dairy-free pesto by making your own at home:
- Blend fresh basil, olive oil, garlic, lemon juice, and pine nuts (or walnuts) for a creamy, dairy-free pesto.
2. Omit the Parmesan Cheese:
- Leave it out or replace it with a dairy-free alternative, such as:
- Nutritional yeast (adds a cheesy flavor)
- Dairy-free Parmesan substitute (store-bought or homemade using ground cashews and nutritional yeast)
3. Check the Pesto Ingredients:
- If using store-bought pesto, make sure to choose one that is dairy-free. Some brands offer dairy-free versions, or you can look for vegan pesto.
With these slight modifications, the recipe will remain keto-friendly, low-carb, and dairy-free while being just as delicious!
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