I just recently bought myself a spiralizer and I am in love! I don’t know how I lived without it. I have made zucchini noodles so much more often than I used to which means we’ve been eating less pasta in my house! Yay for healthier dinners.
My steak and potato loving husband even loves the zucchini noodles. My son doesn’t realize he’s not eating pasta so he gets extra veggies on the days we have zucchini noodles! Go mom! 🙂 Zucchini noodles are pretty versatile. You can eat them cold or in a warm dish. They don’t have to be cooked which makes for an even quicker meal.
For those of you who don’t know what a spiralizer is, it’s this kitchen gadget that turns some fruits and vegetables into the shape of spaghetti noodles. You can spiralize zucchini, squash, carrots, potatoes and apples. Those are just a few. I highly recommend that you buy one. It’ll change your life!
For today’s post I used my spiralizer to make zucchini noodles, also known as zoodles. I love making this dish! It’s so quick and easy and super healthy. This is the perfect meal to make all summer when we have all those fresh veggies from our garden. It’s perfect for the end of the gardening season too when you have so many vegetables you don’t even know what to do with them.
This dish is super simple. I just made my zoodles, sauted one serving at a time in a large frying pan with a little olive oil just for two minutes. Tossed in some pesto and halved cherry tomatoes and sliced up a chicken breast to go on top. I used my basil spinach pesto in this dish. Store bought will work just as well.
You can grill, bake or sauté the chicken. The preparation doesn’t matter. I sauted mine inside because it was raining outside so grilling was out.
Season the chicken however you wish. There are no rules for this recipe. My go to seasoning is always seasoned salt, pepper, garlic powder, onion powder, paprika, ground mustard and a pinch of cayenne pepper.
You can even use leftover chicken for this meal. Remember this can be eaten warm or cold.
If you don’t have a spiralizer you can use a vegetable peeler. You’ll just end up with thin flat noodles which will work perfect as well. They even have vegetable peelers now that instead of having one long blade it has three or four circular blades so when you run it down the vegetable you end up with thin strips of whatever you are peeling. I have one of those and it works well too.
- 2-3 large zucchini
- 1-1/2 cups cherry tomatoes, halved
- 4 chicken breasts
- Season and cook chicken any way you like. I seasoned mine with seasoned salt, pepper, onion powder, garlic powder, paprika, ground mustard and a pinch of cayenne. Grill bake or saute chicken until cooked thru.
- While chicken is cooking, make your zucchini noodles. Use either a spiralizer or a vegetable peeler.
- Cut cherry tomatoes in half.
- When chicken is done, toss a servings worth of zucchini into a large frying pan with a little olive oil and saute for a minute or two. This is just to warm the zucchini up a bit and soften it up. Thi step is optional.
- Add you desired amount of pesto to the pan and give it a quick stir. Toss in a few tomatoes and plate. Top your zucchini noodles with a sliced chicken breast.
- I didn't give an amount for the pesto for this recipe. Add as little or as much as you want.
- When I say large zucchini I do not mean the zucchini that you haven't seen in your garden for a month and it's 2 feet long and 5 inches thick. 🙂
- It is optional to saute the zucchini noodles.