Zucchini Noodles with Pesto and Grilled Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
2 medium zucchinis
1 cup cooked and shredded chicken breast
1/4 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon pine nuts
1 clove garlic
Salt to taste
Pepper to taste 
Instructions
Start by spiralizing the zucchinis to create noodles. If you do not have a spiralizer, you can use a vegetable peeler to create long, thin strips. Set the zucchini noodles aside.
In a blender or food processor, add the basil leaves, grated Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Blend these ingredients while slowly pouring in the olive oil until a smooth and creamy pesto forms. Adjust the seasoning according to your taste preferences.
Preheat a grill pan over medium-high heat. Season the shredded chicken breast with salt and pepper. Grill the chicken for about 4 to 5 minutes on each side or until heated through and slightly charred. If using pre-cooked chicken, simply warm it in the grill pan for a couple of minutes.
In the same grill pan, add the zucchini noodles and sauté for about 2 to 3 minutes, just until they are tender but still have a slight crunch. Avoid overcooking to retain some texture.
Remove the zucchini noodles from the heat and toss them with the pesto sauce until evenly coated.
To serve, arrange the zucchini noodles on plates and top with the grilled chicken. Optionally, garnish with fresh basil leaves or additional Parmesan cheese if desired.
This meal is low in carbohydrates, sugar-free, and packed with flavor, making it an ideal choice for a diabetic-friendly lunch. Enjoy your nutritious and delicious dish!
