Spring meals should feel light, fresh, and a little bit zippy — not like you’ve just eaten half a lasagne solo (we’ve all been there). This Pesto Chicken with Zucchini Ribbons gives you all the pasta-bowl comfort without the carb coma.
Zucchini ribbons stand in for noodles here, making the dish lower in carbs but still totally satisfying thanks to juicy chicken, cherry tomatoes, and a generous spoonful of pesto. It’s the kind of 15-minute dinner that looks impressive, but really, you’ve barely broken a sweat in the kitchen.
🥗 Why this recipe works for you
- Protein power: Chicken breast keeps you fuelled and full.
- Green goodness: Zucchini is rich in vitamin C and fibre.
- Antioxidant boost: Cherry tomatoes bring lycopene for heart health.
- Fresh flavour: Pesto makes everything taste like you’re dining alfresco in Italy.
🛒 Ingredients (Serves 1)
- 100g chicken breast, sliced thinly
- 1 medium zucchini (use a veggie peeler or spiraliser for ribbons)
- 6 cherry tomatoes, halved
- 1 tbsp pesto (homemade or good-quality jarred)
- 1 tsp olive oil
- Salt & pepper, to taste
Optional extras: a sprinkle of parmesan, or a handful of rocket for extra greens.
👩🍳 Step-by-Step Instructions
- Prep the zucchini: Use a peeler or spiraliser to create long ribbons. Pat dry with a paper towel (less water = better texture).
- Cook the chicken: Heat olive oil in a pan over medium heat. Season chicken with salt and pepper, then sauté for 5–6 mins until cooked through.
- Add the veg: Toss in cherry tomatoes and cook for 1–2 mins until just softened.
- Stir through pesto: Add zucchini ribbons and pesto to the pan. Toss gently for 1–2 mins until warmed but still crisp.
- Serve up: Plate it hot, sprinkle with parmesan or rocket if you fancy.
🔄 Swaps & Variations
- Protein swap: Try prawns, tofu, or even leftover roast chicken.
- Nut-free pesto: Use a sunflower seed or spinach-based pesto if avoiding nuts.
- Zucchini swap: Mix in carrot ribbons or baby spinach if you’re low on zucchini.
- Make it more filling: Toss through a small serve of wholemeal pasta for a hybrid bowl.
❄️ Storage & Leftovers
- Best eaten fresh (zucchini tends to go watery if stored).
- If you want to prep ahead: cook chicken + tomatoes, store separately, then toss with fresh zucchini ribbons and pesto when ready to eat.
- Cooked chicken will last up to 2 days in the fridge.
⚡ Nutrition Per Serve (approx.)
- Calories: ~340
- Protein: 32g
- Fat: 18g
- Carbs: 10g
- Fibre: 3g
💡 Plan4One Tip
Buying a jar of pesto is a solo cook’s best friend — it lasts for weeks in the fridge and can transform chicken, pasta, sandwiches, or even scrambled eggs. Think of it as your spring flavour hack.
🌟 Your Turn
Are you Team Zucchini Noodles, or do you reckon pasta should always mean pasta? Drop a comment and let me know! And if this recipe gave you new ideas for quick spring dinners, don’t forget to share it with a mate and subscribe for more Plan4One inspiration.
