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In the realm of modern cuisine, the Grilled Chicken Pesto Zoodle Bowl stands out as a vibrant and health-conscious dish that perfectly embodies the principles of flavor and nutrition. This meal is not just a feast for the eyes but also a powerhouse of wholesome ingredients. With its combination of tender grilled chicken, fresh and aromatic pesto, and nutrient-rich zucchini noodles, this dish offers a delightful alternative to traditional pasta dishes, making it an attractive option for anyone seeking to maintain a balanced diet without sacrificing taste.

Grilled Chicken Pesto Zoodle Bowls

Discover the vibrant and nutritious world of Grilled Chicken Pesto Zoodle Bowls, where health meets flavor in a delightful dish. Enjoy tender grilled chicken paired with aromatic homemade pesto and nutrient-rich zucchini noodles, offering a fresh, low-carb alternative to traditional pasta. Perfect for quick weeknight dinners or relaxing lunches, this meal is a feast for both your eyes and taste buds. Gather your ingredients and experience the joy of creating a wholesome, flavorful dish!
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Ingredients
  

For the Grilled Chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

For the Pesto:

2 cups fresh basil leaves, packed

1/2 cup grated Parmesan cheese

1/3 cup pine nuts (or walnuts)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt, to taste

Juice of 1 lemon

For the Zoodles:

4 medium zucchinis

1 tablespoon olive oil

Salt and pepper, to taste

For Garnish:

Cherry tomatoes, halved

Fresh basil leaves

Extra Parmesan cheese

Instructions
 

Marinate the Chicken:

    - In a bowl, whisk together the olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper. Add the chicken breasts and coat evenly. Let marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

      Make the Pesto:

        - In a food processor, combine the basil, Parmesan cheese, pine nuts, minced garlic, and a pinch of salt. Pulse until finely chopped. While the processor is running, slowly pour in the olive oil until the mixture is smooth and creamy. Add lemon juice and adjust seasoning to taste. Set aside.

          Prepare the Zoodles:

            - Using a spiralizer, create zoodles from the zucchinis. If you don't have a spiralizer, you can use a vegetable peeler to create long strips.

              - Heat olive oil in a large skillet over medium heat. Add the zoodles, season with salt and pepper, and sauté for about 2-3 minutes until softened but still al dente. Remove from heat and set aside.

                Grill the Chicken:

                  - Preheat the grill to medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Once cooked, let it rest for a few minutes before slicing.

                    Assemble the Bowls:

                      - In large bowls, place a generous serving of zoodles at the bottom. Drizzle a dollop of pesto over the zoodles. Top with sliced grilled chicken and garnish with halved cherry tomatoes, additional basil leaves, and shaved Parmesan cheese.

                        Serve and Enjoy:

                          - Serve the Grilled Chicken Pesto Zoodle Bowls immediately while warm, allowing the delicious flavors to meld together!

                            Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings