So delicious, you might even forget how light and healthy it is!
Need a healthy reset, or just a delicious weeknight (or date-night) meal that won’t weigh you down? A focus on fresh flavors makes this recipe so good you could turn to it any time. The most satisfying meals are often the ones that balance light ingredients with bold, memorable flavor, and this dish does exactly that. It’s vibrant and healthy while never feeling diet-like. And while it’s pegged to warm-weather produce, all the ingredients are readily available year-round—a good thing since you may find yourself craving this long after the seasons change.
The recipe begins with lean chicken breasts marinated in lime and honey with just a little kick from jalapeño Tabasco. Baking the chicken is easy and keeps the dish remarkably light—it’s nearly as low‑calorie as poached chicken but way more flavorful. While the chicken cooks, mix up a quick blueberry salsa in minutes for color and a sweet-tart element. And to finish, crisp spiralized cucumber noodles are tossed with an avocado‑based pesto that delivers richness without relying on heavy oils or cheese. It’s a great mix of flavors and textures that keeps every bite interesting.
We suggest you serve the chicken warm, but it’s also excellent at room temperature, a perfect invitation for packing it up for a picnic or enjoying on a warm night when you’re craving coolness. And although we wrote this recipe for just two servings, you could easily double it for a group or even for planned leftovers to take to the office.
How to make vegetable noodles without a spiralizer
Don’t own a spiralizer? You can still make beautiful vegetable “noodles” with tools you already own. A sharp vegetable peeler can create wide ribbons if you run it lengthwise down a cucumber, zucchini, or carrot. You can also use a chef’s knife to slice long, even matchsticks; it takes a bit more work, but the results are fresh and satisfying. And remember that you can also buy packages of vegetable noodles in the produce department of some grocery stores: Zucchini noodles (zoodles), sweet potato noodles, beet noodles, and winter squash noodles are often available. If you use a vegetable other than cucumber for this recipe you might want to give them a taste before you dress them; a quick sauté in a touch of olive oil might be preferable for starchy veggies like sweet potato or squash before tossing them with the pesto.
How do I store leftovers?
You can pack any leftovers in an airtight container and refrigerate them for 3 to 4 days. The cucumber and pesto noodles may become a bit limp and browned after a day or two, but they’ll still be tasty. And remember that you can double the amount of chicken the recipe makes for meals later in the week: It’s excellent at room temperature in salads and sandwiches, or reheat it for yummy tacos.
Serving suggestions
Want to add an equally light and flavorful side or dessert to your meal? Try Grilled Romaine Salad or a crunchy Kale Salad, or a grain salad like Farro Salad. If it’s corn season, you can’t go wrong with Microwave Corn On The Cob. If you’re looking for a sweet finish, try a fruit-based one like airy Strawberry Mousse or a simple Watermelon Fruit Salad.
Ingredients
For The Chicken:
- 2 tablespoons fresh lime juice
- 2 1/2 teaspoons honey
- 2 teaspoons jalapeño Tabasco sauce
- Salt and pepper
- 8 ounces boneless skinless chicken breast
For The Salsa:
- 3/4 cup fresh blueberries, halved
- 2 tablespoons minced jalapeño, seeds removed
- 4 teaspoons minced red onion
- 1 tablespoon thinly sliced fresh basil
- 2 teaspoons fresh lime juice
- Salt and pepper
For The Pesto:
- 1/4 cup mashed avocado (65 grams)
- 1 teaspoon minced fresh garlic
- 1/4 teaspoon salt
- Squeeze of fresh lime juice
- 1 cup tightly packed fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 large cucumber, spiralized with blade B
Instructions
- For the chicken, in a medium bowl, whisk together the lime juice, honey, Tabasco sauce, and a pinch each of salt and pepper. Add the chicken breast, cover, and refrigerate for at least 2 hours or up to overnight.
- Once marinated, heat your oven to 350℉. Bake the chicken on a small parchment-covered baking sheet until no longer pink inside, about 25 to 30 minutes.
- For the salsa, in a small bowl, combine the blueberries, jalapeño, onion, basil, and lime juice and season with a pinch each of salt and pepper. Set aside.
- For the pesto, in a small food processor (about 3 cups), blend together the avocado, garlic, salt, and lime juice until smooth and creamy. Add in the basil and process until smooth, stopping to scrape down the sides as necessary.
- With the food processor running, stream in the olive oil until well combined.
- Place the cucumber noodles into a large bowl and add the avocado pesto. Toss to evenly coat the noodles (you may need to break them up).
- Divide the noodles between 2 plates. Slice the chicken and place it next to the noodles and top the chicken with the blueberry salsa.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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