Lemon Pesto Chicken & Zoodles
A veggie-loaded zoodle recipe that fits into any balanced Portion Fix meal plan. A seriously flavorful & healthy way to use up summer produce!
Servings: 4 servings
Equipment
- Colander
- Large skillet or saute pan
- Spiralizer
Ingredients
- 24 oz chicken breasts trimmed of fat & diced
- 1 Tbsp. Italian seasoning
- 3 zucchini
- 2 red bell peppers chopped
- 1 pint cherry tomatoes halved
- 2.5 Tbsp. Pesto
- 1/2 lemon
- 1 cup spinach
- 2 tsp. olive oil
- fresh basil a handful, chopped
- garlic salt
- black pepper
- Optional: canned artichokes, pine nuts, black olives
Instructions
- Allow tomatoes (and artichokes if opting to use them) to drain and remove any loose insides that may add to the moisture content (see notes at the end of recipe!)
- Heat a saute pan to medium. Add either your choice of olive oil or I like to use a little broth to "water saute" and cut back on oil. Add chicken, Italian seasoning, a little garlic salt and pepper and cook 6-8 minutes, stirring a couple times, until chicken is cooked through. It should be a little browned on the outside. Remove to a plate.
- While the chicken cooks, spiralize the zucchini to create zoodles. Once they are cut, wrap them up in a paper towel and squeeze to get any moisture out.
- In the saute pan, heat 2 tsp. of oil. Cook bell pepper and tomato until soft, just a few minutes. Once ready, add the zoodles, basil, spinach and cook 2-3 minutes until greens are wilted and zoodles are beginning to soften. Stir in cooked chicken.
- Squeeze half a lemon over the top. Add pesto, and salt and pepper to taste.
- Enjoy!
Notes
One serving size is just about two cups.
Between the tomatoes, optional artichokes, and zucchini, these veggies will release natural moisture during cooking, so draining them in advance can be helpful. Personally, I meal prepped this dish for lunches and portioned it out into four separate containers. Before reheating, I just discarded some of the leftover juice.
Portion Fix container counts per serving:
Each serving is two green containers, 1 red container, and 2.5 teaspoons. If you choose to add 2 Tbsp. of pine nuts or olives, then include 1 orange container as well.
Have you made this recipe? Take a picture and share on Instagram or Facebook and tag me @kelliekliewer!