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🍗 Roasted Chicken with Homemade Pesto and Zucchini Noodles

450 kcal · 45 min · 4 servings

Ingredients

• 600 g Chicken breast fillet
• 400 g Zucchini
• 80 g Low-fat cream cheese
• 40 g Fresh basil leaves
• 30 g Pine nuts
• 40 g Parmesan (grated)
• 40 ml Olive oil
• 20 ml Lemon (juice)
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Preheat the oven to 200 °C.
2. 2. Cut the chicken breast fillet into even cubes and season with salt and pepper.
3. 3. Place the chicken cubes on a baking sheet and drizzle with half of the olive oil.
4. 4. Roast the chicken for 20 minutes in the oven until fully cooked.
5. 5. Meanwhile, peel the zucchini and cut it into long noodles using a spiralizer (or use a peeler for thick ribbons).
6. 6. Place the zucchini noodles in a large bowl and fold in the low-fat cream cheese to create a creamy sauce.
7. 7. In a blender, mix the basil leaves, pine nuts, parmesan, the remaining olive oil, and lemon juice into a smooth pesto.
8. 8. Gently mix the zucchini noodles with the pesto until they are evenly coated.
9. 9. Divide the roasted chicken cubes and the zucchini pesto mixture among four bowls.

Nutrition per serving

• kcal: 450
• Protein: 35 g · Fett/Fat: 25 g · Carbs: 15 g