Pasta Pesto with Chicken and Grilled Vegetables

From my new book ‘Low Carb Lekker en Snel’. Gluten Free, Dairy Free (+ Vegan Options)

Mains

2 people

2 (grill)pans

Preparation: 10 minutes - Cooking time: 15 minutes – Keeps 2 days in the refrigerator

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Ingredients

200 g pasta (see tips)
2 zucchini
2 sweet bell peppers
2 (organic) chicken breasts (300 g)
4 tablespoons green pesto
Basil or oregano

This colorful Pasta Pesto with Chicken and Grilled Vegetables from my newest book Low Carb Lekker en Snel is perfect for barbecue season or as a quick comfort food meal on busy weekdays.

For a vegan version, replace the chicken with smoked tofu or tempeh. You can also use other types of vegetables depending on what’s in season: broccoli, cauliflower, eggplant or even Brussels sprouts.

Serve the pasta low carb with zucchini noodles or kelp noodles, or as a ‘carb-up’ after an intense workout with pasta made from legumes such as lentils, beans, or edamame.

What is your favorite low carb / gluten free pasta alternative?

Would you like me to write a blog post on the different types of low carb pasta that exist and how you can use them?

Let me know by leaving a comment down below.

Love,
Julie

PS: would you love to try keto or the low carb lifestyle to have more energy, strengthen your immune system and support your fat-burning metabolism but are you unsure how to start? I show you exactly how in our Food Freedom video program.

The Food Freedom program is an online video course (in Dutch, Nederlandstalig) with masterclasses, cooking demo videos, menu plans, recipe eBooks and more. Everything you need to free yourself from dieting, curb cravings and turn your body into a natural fat-burner.

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Pasta Pesto with Chicken and Grilled Vegetables (Low Carb, Gluten Free, Dairy Free + Vegan Options)

DIRECTIONS:

Cut the zucchini into rounds and the sweet bell peppers (seeded and peeled for easier digestion) into rings of about ½ inch thick. Grill for 10 to 15 minutes in a grill pan until tender enough to your liking. Season with pepper and sea salt.
In the meantime, bake the chicken breast until golden brown and cooked through with olive oil or butter in a second pan. Cut or tear into bite-size pieces once the chicken is ready.
Serve the grilled vegetables and baked chicken with pasta of your choice (see tips), green pesto and fresh basil or oregano.

JULIE’S TIPS & TRICKS:

You can store leftover pesto in the fridge for up to 1 week or keep it in the freezer for 2 months.
For the pasta you can choose zucchini noodles (low carb), kelp noodles (low carb) or grain free pasta made with legumes (lentils, beans, edamame…).
Replace the chicken with smoked tofu or tempeh for a vegan version.
Avoiding night shades? Replace the bell pepper with mushrooms, broccoli, cauliflower…
You can also grill the vegetables together in a pre-heated oven or airfryer at 350°F (175°C).

What is your favorite low carb / gluten free pasta alternative? Would you like me to write a blog post on the different types of low carb pasta that exist and how you can use them? Let me know by leaving a comment down below.