KETO RECIPE · WEEK 5
Lean Pesto Chicken Zoodles with Buffalo Mozzarella
Lean chicken breast, courgette noodles, spinach, pesto and measured mozzarella create a fresh, protein-rich keto lunch.
Shopping list
Ingredients
- 180 g
- 180 g
- 50 g
- 40 g
- 10 g
- 5 g
- 3 g
- 0.2 g
Step by step
Method
- 1Poach the chicken
Place the chicken breast in water held just below a simmer and poach gently until the centre reaches 74°C.
- 2Rest
Rest the chicken for 5 minutes, then slice or shred it.
- 3Prepare the vegetables
Warm the courgette noodles for no more than one minute. Add the spinach only long enough to wilt slightly.
- 4Assemble
Loosen the pesto with the lemon juice, toss with the chicken and vegetables, then finish with torn mozzarella and basil.
Nutrition
Nutrition
Estimated per serving.
Role of ingredients in the meal
Why these foods
Chicken and mozzarella
Provide protein, while mozzarella also adds a creamy texture.
Courgette, spinach and pesto
Add volume, colour and concentrated herbal flavour.
Adapt the recipe
Tips and substitutions
- Warm courgette noodles very briefly so they remain firm.
- Drain the mozzarella well before weighing.
Frequently asked questions
Can I prepare this recipe ahead?
Yes. Cool it in a shallow sealed container and use within 3–4 days. Store cold components separately when appropriate.
Are the macros exact?
They are calculated from the listed quantities and official USDA records; actual values may vary slightly by product and preparation.
Related recipes
Content transparency
How we prepare the data
Nutrition values were recalculated from specific USDA FoodData Central records. Safety temperatures and storage follow official FoodSafety.gov, FDA and USDA FSIS guidance. FoodSafety.gov · USDA FSIS · FDA
USDA FoodData Central ↗