Description
A quick and healthy stir-fry featuring spiralized zucchini noodles and fresh vegetables, tossed in pesto sauce.
Ingredients
Scale
- 2 medium zucchinis, spiralized into noodles
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup cooked chicken breast, shredded (or tofu for a vegetarian option)
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the bell peppers and broccoli, and sauté for about 3-4 minutes until they begin to soften.
- Add the cherry tomatoes and cooked chicken (or tofu) to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
- Sprinkle garlic powder, salt, and pepper over the mixture, and stir well to combine.
- Add the spiralized zucchini noodles to the skillet and pour the pesto sauce over everything. Toss gently to coat the zoodles and heat through for about 2-3 minutes.
- Remove from heat and serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For added crunch, toss in some sliced almonds or sunflower seeds before serving.
- Experiment with different vegetables like spinach, snap peas, or carrots for a colorful twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg