Pesto Chicken Zoodle Bake

$To make a tasty Pesto Chicken Zoodle Bake, gather these fresh ingredients: - Zucchini for zoodles: You need 2 large zucchinis. Spiralizing them gives a fun shape. - Shredded chicken: Use 2 cups of cooked chicken breast. Shredded chicken adds great flavor. - Basil pesto options: One cup of basil pesto is key. You can choose homemade or store-bought. - Cherry tomatoes: One cup of halved cherry tomatoes brings sweetness and color. - Cheese selection: Use a blend of one cup of shredded mozzarella and half a cup of grated Parmesan. - Seasoning ingredients: Add one teaspoon of garlic powder, plus salt and pepper to taste. - Optional garnishes: Fresh basil leaves can be used for a lovely touch. These ingredients make this dish flavorful and fun to eat. Each item adds its unique taste and texture. Enjoy the process of preparing your meal! {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 375°F (190°C). This step ensures the dish cooks evenly. 2. Mixing chicken and pesto In a large mixing bowl, add the shredded chicken. Pour in 1 cup of basil pesto. Sprinkle in 1 teaspoon of garlic powder, salt, and pepper. Mix well until the chicken is coated with pesto. 3. Adding zucchini to the mix Take the spiralized zucchini and add it to the chicken mixture. Toss gently to combine everything. This adds flavor and a healthy twist to the dish. 1. Initial layering in the baking dish Grease a 9x13 inch baking dish. Spread half of the zoodle and chicken mixture evenly across the bottom. This creates a solid base. 2. Topping with tomatoes and cheese Sprinkle half of the halved cherry tomatoes over the first layer. Then, add half of the shredded mozzarella cheese. This adds freshness and creaminess. 3. Final layering steps Add the rest of the zoodle mixture on top. Next, layer the remaining cherry tomatoes and mozzarella cheese. Finish with a sprinkle of grated Parmesan cheese and toasted pine nuts. These toppings will create a tasty, crunchy finish. 1. Covering and baking Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. This keeps the moisture in and cooks everything through. 2. Final uncovered baking for perfect melt After 25 minutes, remove the foil. Bake for an additional 10-15 minutes. This step allows the cheese to melt and bubble nicely. You want the zoodles to be tender but not mushy. To keep zoodles crisp, cook them briefly. Overcooking makes them mushy. I recommend adding them right before baking. This helps them stay firm. For chicken, roast it until it reaches 165°F. This usually takes about 20-25 minutes. Make sure to shred the chicken before mixing with pesto. When it comes to cheese, choose a good melting cheese. Mozzarella works well. For a great melt, cover the dish for the first part of baking. Remove the cover to let the cheese brown. Use a 9x13 inch baking dish for this recipe. A glass dish or ceramic works best. They help distribute heat evenly. You will need a spiralizer to make zoodles. A sharp knife can work too, but zoodles are easier with a spiralizer. Have mixing bowls and measuring cups ready for prep. Pair this dish with a simple salad. A green salad with vinaigrette adds freshness. Garlic bread also makes a great side. For a heartier meal, serve with roasted vegetables. Broccoli or asparagus complement the flavors nicely. Enjoy your flavorful family dinner! Pro Tips Use Fresh Zucchini: Fresh zucchini will give you the best texture and flavor. Look for firm, unblemished zucchinis for the best results. Customize Your Pesto: Feel free to use different nuts or add some spinach or arugula to your pesto for a unique twist on the classic flavor. Don’t Overcook the Zoodles: Zucchini can become mushy if overcooked. Bake just until tender to maintain a nice texture. Make It a Meal Prep: This dish is great for meal prep! It reheats well and can be stored in the refrigerator for up to 4 days. {{image_2}} Alternative proteins You can swap chicken for turkey or shrimp. Both options taste great and add new flavor. If you want a vegetarian dish, try chickpeas or lentils instead. They pack protein and make a hearty meal. Dairy-free options For a dairy-free dish, use a vegan cheese or leave out the cheese entirely. You can also mix in some nutritional yeast for a cheesy taste. This keeps the dish creamy without using dairy. Adding spices or herbs Enhance the flavor by adding spices like red pepper flakes or smoked paprika. Fresh herbs like thyme or oregano also add depth. Feel free to experiment to find your favorite combo. Different pesto flavors If you want variety, try sun-dried tomato or spinach pesto. Each brings a unique taste to the dish. You can even make your own pesto with different nuts or greens for a fun twist. Meal prep adaptations This dish works well for meal prep. You can make it ahead of time and store it in portions. Just reheat it in the oven or microwave when you’re ready to eat. Kid-friendly versions To make this dish more kid-friendly, cut the zoodles into smaller pieces. You can also mix in some hidden veggies like spinach or bell peppers. Kids love the cheesy, gooey texture, and they'll hardly notice the extra greens! To keep your Pesto Chicken Zoodle Bake fresh, follow these tips: - Store leftovers in an airtight container. - Let the dish cool before sealing it. - Use glass or plastic containers for easy stacking. You can reheat your bake in two ways: the oven or the microwave. - Oven: Preheat to 350°F (175°C). Place the dish in for about 15 minutes. - Microwave: Heat on medium power for 2-3 minutes. To keep the zoodles crisp, cover the dish loosely with a paper towel. Yes, you can freeze Pesto Chicken Zoodle Bake! - First, let it cool completely. - Cut into portions and place them in freezer-safe bags. - To thaw, move it to the fridge overnight. Reheat in the oven or microwave as mentioned earlier for the best taste. What are zoodles? Zoodles are noodles made from zucchini. You spiralize the zucchini to create thin strands. They serve as a healthy, low-carb substitute for pasta. They add a fresh flavor to your dish. Can I use cooked zoodles instead? Using cooked zoodles is not the best choice. They can become too soft and mushy. Raw zoodles maintain a nice crunch and texture during baking. If you must use cooked zoodles, reduce the baking time. How do I know when it's done? Check the dish when the cheese is melted and bubbly. The zoodles should be tender but not mushy. A fork can help you test the texture. If it feels right, it's done! Is this dish low-carb? Yes, this dish is low-carb. Zoodles replace traditional pasta, lowering the carbs. It is a great option for those watching their carb intake. You still get a hearty meal without the extra carbs. Caloric content per serving? This dish has about 350 calories per serving. It includes protein from chicken and healthy fats from pesto. The exact number can vary, depending on cheese and portion size. How to avoid soggy zoodles? To avoid soggy zoodles, salt them first. Let them sit for a few minutes. This process draws out excess moisture. You can also pat them dry with a paper towel before mixing. Can I prepare this ahead of time? Yes, you can prepare this dish ahead of time! Mix the ingredients and layer them in the baking dish. Cover and refrigerate. When ready, just bake it as instructed. This makes dinner easy on busy nights! This blog covers how to make a tasty Pesto Chicken Zoodle Bake. We explored key ingredients like zucchini, chicken, and pesto. I shared clear steps to prepare, layer, and bake your dish for best results. You can also find tips for perfecting texture and maximizing flavor. Plus, there are variations and storage advice to meet your needs. With these insights, you can create a delightful dish. Enjoy experimenting and sharing this easy, healthy meal with others!$

Pesto Chicken Zoodle Bake

A delicious and healthy bake featuring spiralized zucchini, shredded chicken, and pesto, topped with melted cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 large zucchini, spiralized into zoodles
2 cups cooked chicken breast, shredded
1 cup homemade or store-bought basil pesto
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded
0.5 cup Parmesan cheese, grated
0.25 cup pine nuts, toasted
1 teaspoon garlic powder
to taste salt and pepper
optional fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, pesto, garlic powder, salt, and pepper. Mix until the chicken is fully coated in pesto.
Add the spiralized zucchini to the chicken mixture and toss gently to combine.
In a greased 9x13 inch baking dish, layer half of the zoodle and chicken mixture evenly across the bottom.
Sprinkle half of the cherry tomatoes and half of the mozzarella cheese on top.
Layer the remaining zoodle mixture over the first layer, followed by the remaining cherry tomatoes, mozzarella, and sprinkle with Parmesan cheese and toasted pine nuts.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the zoodles are tender.
Once baked, let the dish cool for a few minutes. Serve warm and garnish with fresh basil leaves if desired.

Notes

Garnish with fresh basil leaves for added flavor.

Keyword bake, chicken, healthy, pesto, zoodles