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In recent years, the movement towards healthy eating has gained significant momentum, with many individuals seeking to incorporate more vegetables and wholesome ingredients into their daily meals. As a result, recipes that are both nutritious and delicious have become increasingly popular in households around the world. One such recipe that embodies this trend is Grilled Chicken Pesto Zoodle Bowls. This delightful dish not only satisfies the palate but also aligns perfectly with a health-conscious lifestyle, making it a favorite among both fitness enthusiasts and culinary adventurers alike.

Grilled Chicken Pesto Zoodle Bowls

Discover the deliciousness of Grilled Chicken Pesto Zoodle Bowls, a healthy and satisfying meal featuring spiralized zucchini, tender grilled chicken, and vibrant basil pesto. This dish is perfect for anyone looking to enjoy a low-carb alternative to traditional pasta while indulging in rich flavors. Packed with essential nutrients and easy to customize, it's a wonderful choice for busy weeknights or cozy family dinners. Enjoy the blend of fresh ingredients with every bite!
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Ingredients
  

2 medium zucchinis, spiralized into zoodles

2 boneless, skinless chicken breasts

1/2 cup basil pesto (homemade or store-bought)

1 cup cherry tomatoes, halved

1/4 cup freshly grated Parmesan cheese

1 tablespoon olive oil (plus extra for seasoning)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Optional: Red pepper flakes for extra spice

Instructions
 

Marinate the Chicken: In a medium bowl, drizzle the chicken breasts with olive oil, and season generously with salt and pepper. Ensure the chicken is well coated. Allow the marinade to develop by letting the chicken sit at room temperature for about 15 minutes.

    Prepare the Grill: Heat your grill or grill pan over medium-high heat until hot. Place the marinated chicken breasts on the grill, cooking them for approximately 6-7 minutes on each side. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows juices to redistribute for maximum flavor.

      Cook the Zoodles: In a large skillet, add a splash of olive oil over medium-low heat. Introduce the spiralized zucchini and sauté for about 2-3 minutes. Cook until the zoodles are tender yet still retain a slight crunch. Be cautious not to overcook them to preserve their texture. Season with salt and pepper to taste.

        Toss with Pesto: Once the zoodles are cooked, remove the skillet from the heat. Immediately add the basil pesto to the warm zoodles and gently toss until they are beautifully coated, ensuring every strand is evenly enveloped in the delicious sauce.

          Slice the Chicken: Once the grilled chicken has rested, use a sharp knife to slice it into thin strips for easy serving.

            Assemble the Bowls: In a serving dish or individual bowls, start by layering the zoodles as the base. Add the sliced grilled chicken on top, followed by the halved cherry tomatoes. Sprinkle the dish generously with freshly grated Parmesan cheese for added richness.

              Garnish and Serve: Finish off by placing a few fresh basil leaves on top for a pop of color and flavor. If you enjoy a bit of heat, sprinkle a pinch of red pepper flakes over the top. Serve immediately to enjoy a healthy, flavorful meal that delights the senses.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings

                  - Presentation Tips: For a colorful and attractive presentation, consider serving the zoodle bowls in shallow, wide bowls, allowing the vibrant colors of the cherry tomatoes and basil to shine through. You can also drizzle a little extra pesto around the edge of the bowl for a gourmet touch.