Spinach and Feta Stuffed Chicken Breasts

Zoodles (zucchini noodles) have surged in popularity as a low-carb pasta alternative. Paired with cherry tomatoes and grilled chicken, this bowl is nutrient-dense and refreshing.

Servings: 4
Calories per serving: Approximately: 527

Ingredients:

• For the Pesto:

  • 2 cups fresh basil leaves

  • 1/4 cup pine nuts (or walnuts)

  • 1/2 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1/2 cup olive oil

  • Salt and pepper to taste

  • Juice of 1/2 lemon (optional, for extra zest)

• For the Zoodle Bowl:

  • 2 medium zucchinis, spiralized into noodles (zoodles)

  • 1 cup cherry tomatoes, halved

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • Freshly grated Parmesan cheese, for garnish

  • Fresh basil leaves, for garnish

Instructions:

1. Prepare the Pesto:

   • In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic.

   • Pulse until the ingredients are finely chopped.

   • With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.

   • Season with salt, pepper, and lemon juice (if using) to taste. Set aside.

2. Grill the Chicken:

   • Preheat your grill or grill pan to medium-high heat.

   • Brush the chicken breasts with olive oil and season with salt, pepper, garlic powder, onion powder, oregano, and thyme.

   • Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear. Internal temperature should reach 165°F (75°C).

   • Once cooked, let the chicken rest for a few minutes before slicing into strips.

3. Prepare the Zoodles:

   • While the chicken is grilling, spiralize the zucchinis to create zoodles. If you don't have a spiralizer, you can use a julienne peeler or a vegetable peeler to make thin strips.

   • Heat a large skillet over medium heat. Add a little olive oil and toss in the zoodles.

   • Cook for 2-3 minutes, just until they begin to soften. They should still have a bit of crunch. Remove from heat.

4. Assemble the Bowl:

   • In a large bowl, combine the zoodles and cherry tomatoes.

   • Add the grilled chicken strips and toss gently to mix.

   • Spoon the pesto over the mixture and toss to coat everything evenly. Start with a few tablespoons and add more as needed.

   • Divide the zoodle mixture into serving bowls.

5. Garnish and Serve:

   • Top each bowl with freshly grated Parmesan cheese and fresh basil leaves.

   • Serve immediately and enjoy your healthy, vibrant meal!

Tips:

1. Vegetarian Option: Substitute the grilled chicken with grilled tofu or tempeh.

2. Storage: Keep leftover pesto in an airtight container in the fridge for up to a week, or freeze for up to 3 months.

3. Customizable: Feel free to add other vegetables like bell peppers or mushrooms to the bowl for more variety.