Pastured Chicken and Pesto Zoodles
Recipe Box

Pastured Chicken and Pesto Zoodles

October 20, 2026

Pastured Chicken and Pesto Zoodles is a fresh, flavorful alternative to traditional chicken pesto pasta, created with a low-lectin approach in mind. Tender zucchini noodles replace wheat-based pasta, while juicy, pan-seared pastured chicken provides a satisfying source of protein. A homemade basil pesto, blended with extra virgin olive oil, garlic, and lightly toasted pine nuts or walnuts, brings everything together with rich, aromatic flavor. This simple, grain-free dish offers a delicious way to enjoy a familiar Italian-inspired meal while reducing exposure to certain dietary lectins.
Pastured Chicken and Pesto Zoodles
Author: LivingLowLectin
Prep Time Cook Time Total Time
20 Minutes 15 Minutes 35 Minutes
Servings: 3
Ingredients:
  • For the zoodles and chicken:
  • 3 medium zucchini, spiralized
  • 2 pastured, organic chicken breasts
  • 2 tablespoons extra virgin olive oil
  • Sea salt to taste
  • Freshly ground black pepper
  • For the pesto:
  • 2 cups fresh basil leaves, tightly packed
  • 2 cloves garlic
  • 1/4 cup pine nuts or walnuts, lightly toasted
  • 1/3 to 1/2 cup extra virgin olive oil
  • Sea salt to taste
  • Optional: 2 tablespoons freshly grated aged Parmesan if tolerated
Directions:
  1. Prepare the chicken. Pat the chicken breasts dry and season both sides with sea salt and pepper. Heat a grill pan or skillet over medium heat with 1 tablespoon olive oil. Cook the chicken for approximately 5 to 7 minutes per side, depending on thickness, until internal temperature reaches 165°F. Remove from heat and allow to rest for at least 5 minutes before slicing.
  2. Make the pesto. In a food processor, combine basil, garlic, toasted nuts, and a pinch of sea salt. Pulse until roughly chopped. Slowly drizzle in olive oil while blending until a smooth but slightly textured sauce forms. Taste and adjust salt as needed. Add Parmesan if using.
  3. Cook the zoodles. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add spiralized zucchini and sauté for 2 to 4 minutes. The goal is just until tender. Avoid overcooking to prevent excess moisture.
  4. Assemble the dish. Remove the skillet from heat. Toss the warm zoodles with enough pesto to lightly coat. Plate the zoodles and top with sliced grilled chicken. Add a spoonful of extra pesto if desired.
  5. Serve immediately.

Notes:
Prevent watery zoodles: After spiralizing the zucchini, gently pat the strands dry with paper towels. Sauté briefly for 2 to 4 minutes to maintain a slightly firm texture. For a stricter low-lectin approach: Peel the zucchini before spiralizing and avoid using the seed-filled center, particularly when working with larger zucchini.

Nutrition Facts (Per Serving)

473 Calories
21g Protein
44g Fat
6g Carbs

*Disclaimer: Nutritional values are approximate estimates calculated automatically from user-submitted ingredients. Variations in formatting, ingredient types, or specific brands may cause inaccuracies.

Recipe Rating

Average Rating

No ratings yet

This Pastured Chicken and Pesto Zoodles recipe demonstrates how a few thoughtful ingredient substitutions can transform a traditional pasta dish into a satisfying low-lectin meal. The combination of tender chicken, lightly sautéed zucchini, and fragrant homemade pesto delivers familiar flavors without relying on wheat pasta or commercially prepared sauces. It is an excellent option for a quick weeknight dinner, especially when the pesto and zucchini are prepared ahead of time. Whether you are exploring a low-lectin lifestyle or simply looking for a flavorful, vegetable-based alternative to pasta, this recipe is easy to prepare and versatile enough to make your own.

Leave a Reply