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Zoodles with Artichoke Lemon Pesto

Cook Time8 mins
Total Time8 mins
Course: Chicken
Servings: 4 servings
Author: Barbara Schieving


  • 2 large boneless skinless chicken breasts diced
  • 1 tablespoon olive oil
  • ¼ cup of Artichoke Lemon Pesto
  • ¼ cup sun dried tomatoes
  • 2 medium zucchini cut into noodles
  • salt and freshly ground black pepper

Artichoke Lemon Pesto

  • 6.5- ounce jar of marinated artichoke hearts drained
  • cup parmesan cheese
  • cup olive oil
  • 1 tablespoon lemon juice
  • 4 cloves garlic minced
  • pinch of salt and pepper


  • Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add chicken and cook until cooked through, 3 -5 minutes.
  • Add half of the pesto, sundried tomatoes and zucchini noodles and toss to combine. Cook until noodles are hot, 2-3 minutes. Serve immediately.
  • Artichoke Lemon Pesto
  • Pulse all ingredients in a small food processor until well blended.