Mozzarella and Pesto Stuffed Chicken with Zoodles is a fresh and cheesy well-balanced meal the whole family will enjoy. With a smoky homemade pesto sauce (or your favorite store-bought version), boneless skinless chicken breasts and zucchini noodles. A delicious meal that will satisfy your cravings without the carbs!
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I’ve got another sensational summer recipe for you!🌟 It’s fresh and cheesy and full of good-for-you ingredients!
I make my own pesto with smoked almonds so it adds an extra kick of flavor.💥 And when you pair it with the smokiness from grilling the chicken it’s OOTW!🙌
Of course you can always buy your own pre-made pesto. There are many options out there but the America’s Test Kitchen recommends Buitoni Pesto with Basil found in the refrigerator area… here’s the complete article on their taste-testing.
My personal favorite pesto (other than homemade) is actually from Costco.
It’s their Kirkland Signature Imported Basil Pesto and comes in a 22-ounce jar. Yes – that’s a lot of pesto but you can always freeze it in smaller containers and pull it out for the next time you make this recipe!😁 Always looking out for you.✌️
I also added some zucchini noodles to the mix to make this a low-carb, well-rounded meal.✨
Many grocery stores offer different types of veggie noodles in their produce department, which is super convenient if you don’t own a spiralizer. But for around $30 you can pick one up from Amazon and zoodle till your hearts content. Here’s the one I use!👇
Aren’t those zoodles gorgeous? Wait until you taste them with the mozzarella and pesto stuffed chicken. So good!👏
First I made my pesto: 2 cups of basil, ½ cup of smoked almonds, ¼ cup of Parmesan cheese, 3 cloves of minced garlic and 1 tablespoon of olive oil.
Then processed the mixture until it became a paste, and drizzled in two more tablespoons of the olive oil while it was processing. Next I scooped it into a container and added a little more olive oil on top to prevent it from oxidizing (AKA turning a dark greenish scary black color).
Next, I spiralized my zucchini, sprinkled them with a little salt and allowed them to drain in a strainer while I prepared the chicken.
Then I cut a slit lengthwise and a little over halfway into the center of each chicken breast.
I cut up ½-inch cubes of fresh mozzarella and mixed them with 1/4 cup of the prepared pesto and mixed in a tablespoon of water. Then filled each chicken breast with a rounded tablespoon of the mixture.
Next I used toothpicks and stitched up the slits to prevent the cheese and pesto from oozing out while cooking.
I placed the chicken on a hot grill with the sliced sides facing upward and grilled for 7 minutes on the first side. Then I gently flipped them over and grilled the other side for 3-4 more minutes or until they reached 165 degrees on my handy dandy digital thermometer. Love that thing!❤️
I let them rest for 5 minutes and meanwhile cooked my zoodles in a medium-high heat sauté pan with another couple tablespoons of the pesto mixed with a tablespoon of water.
Finally, I added some halved cherry tomatoes and gave it all a good toss.😍
The only thing left is to plate this masterpiece and dinner is served!👇
Another delicious, fresh, and healthy meal to add to your summer time recipe line up!
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