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Pesto-Glazed Grilled Chicken & Zucchini Noodles (Zoodles)

Experience a sophisticated, low-carb lunch that doesn’t compromise on flavor. This Pesto-Glazed Grilled Chicken served with fresh zucchini noodles (zoodles) is the ultimate gourmet meal-prep solution. Naturally gluten-free and packed with lean protein, it’s designed to keep you feeling light, focused, and energized throughout your workday. A perfect 'no-reheat' lunch that delivers a vibrant, restaurant-quality taste directly from your bento box.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 People
Course: Low-Carb Meals, Lunch, Meal Prep
Cuisine: Healthy, Italian-Inspired, Modern American
Calories: 340
Ingredients Method

Ingredients
  

  • 4 oz Chicken breast boneless, skinless
  • 2 medium Zucchini spiralized into noodles
  • 2 tbsp Basil pesto high-quality
  • 1 tbsp Olive oil
  • 1/4 cup Cherry tomatoes halved
  • 1 tbsp Pine nuts or toasted walnuts for garnish
  • 1 tbsp Parmesan cheese shaved
  • Salt and black pepper to taste

Method
 

  1. Grill the Chicken: Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Grill for 5–6 minutes per side until fully cooked.
  2. Glaze: Once cooked, remove the chicken from the heat. Brush 1 tablespoon of pesto over the warm chicken and let it rest for 5 minutes before slicing into strips.
  3. Prepare the Zoodles: In the same pan, add the zucchini noodles and sauté for just 2 minutes—they should be tender yet crisp (al dente). Do not overcook.
  4. Toss: Remove the zoodles from the pan and toss them with the remaining 1 tablespoon of pesto and cherry tomatoes.
  5. Assemble: Place the pesto-coated zoodles in the main compartment of your bento box. Top with the sliced grilled chicken.
  6. Garnish: Sprinkle with toasted pine nuts and shaved parmesan cheese for a gourmet finish.
  7. Storage: Refrigerate until ready to serve.