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+ servings

Creamy Basil Pesto Chicken Pasta Meal prep Bowls

These pesto chicken meal prep bowls are an easy, low carb, gluten free and protein packed work for lunch! A healthy meal for kids or adults that's only 260 calories!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Calories 258kcal


For the chicken

For the pesto:

  • 1/2 Cup Plain, non-fat Greek yogurt
  • 1/2 Cup Basil, firmly packed (12g or a .75 oz package) + additional for garnish (optional)
  • 2 tsp Fresh garlic, minced
  • 1 Tbsp Extra-virgin olive oil
  • Redmond Real Salt Ancient Fine Sea Salt, to taste
  • Pepper, to taste

For the zoodles: *

  • 4 Medium zucchinis, spiralized with blade B
  • 2 tsp Redmond Real Salt Ancient Fine Sea Salt

For the tomatoes:


  • Preheat your oven to 350.  Rub the chicken with the olive oil and sprinkle with salt and pepper.  Bake until no longer pink inside, about 25-30 minutes.  Once cooked, increase the oven temperature to 400 degrees.
  • While the chicken cooks, combine the Greek yogurt, basil and garlic in a SMALL food processor (mine is 3 cups) and process until broken down and creamy, stopping to scrape down the sides as necessary.
  • With the food processor running, stream in the olive oil until well mixed. Season to taste with salt and pepper and transfer to a medium bowl.
  • Dice the cooked chicken and stir it into the pesto. Divide the chicken between 2 meal prep bowls.
  • Place a strainer over a large bowl and add the zoodles into it. Sprinkle with the salt and stir to coat. Let them sit and release their moisture, stirring every so often.
  • In a medium bowl toss the tomatoes and olive oil together. Sprinkle with the sea salt and then spread onto a baking sheet. Bake until the tomatoes just begin to soften and burst, about 10-12 minutes. Divide between the meal prep bowls.
  • Squeeze out as much moisture from the zoodles as you can and then divide between the meal prep bowls. Add some more sliced basil if you'd like.
  • Cover and refrigerate at least 2 hours, or up to 3-4 days for meal prep.


*If you don't want to use zucchini noodles, you can also cook 8 oz of pasta to package directions and use that instead. 


Calories: 258kcal | Carbohydrates: 11.2g | Protein: 28.5g | Fat: 9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.5g | Sodium: 1548mg | Potassium: 807mg | Fiber: 3.5g | Sugar: 6.2g | Vitamin A: 2600IU | Vitamin C: 23.9mg | Calcium: 40mg | Iron: 0.8mg