#LeftoverWednesday Lunch: Pesto Zucchini Noodles with Grilled Chicken and Tomato

Happy #HumpDay !

Check out this recipe made from my leftover spiralized zucchini and Healthy Bachelorette Pesto. Super easy to put together, and makes for a way more exciting lunch than say, a turkey sandwich. 

This dish is perfect for our Bachelorettes following a low-carb diet, or those that are like me and are carb challenged (thanks genetics).

Pesto Zucchini Noodles with Grilled Chicken and Tomatoes

Pesto Zucchini Noodles with Grilled Chicken and Tomato



  1. Spiralize the zucchini using a spiralizer . Place into a microwavable bowl or steamer, add a small amount of water and steam for 2-3 minutes on high.
  2. While the zucchini is cooking, chop the tomato and grilled chicken.
  3. Heat a medium sized frying pan to medium-low heat. Add the in the steamed zucchini, tomato, grilled chicken and pesto. Toss together for about 5 minutes, until sauce is evenly distributed and the chicken is warmed.
  4. Pack up your lunch in a microwaveable container and top with some Parmesan cheese (optional).

Nutrition Facts: 356 calories, 3g saturated fat, 11g total carb, 4g fiber and 370mg sodium.

There you have it! You are guaranteed to have the best smelling lunch during your boring lunch and learn. #Winning

Happy lunching Healthy Bachelorettes!!

Pesto Zucchini Noodles with Grilled Chicken and Tomato




Roasted Pork Loin with Lemon Pepper Zucchini

A few months ago, I purchased these great personal au gratin pans from the virtual land of good and plenty, Amazon. Let me tell you, these things are amazing.  Not only can you legitimately cook anything in them, they also conveniently give you a correctly portioned plate – not too mention they look pretty fancy.  These are great for making a fast easy dish for yourself or make it even easier if feeding a few of your hungry friends! I ended up serving this with some leftover brown rice as you will see below!   ** Also know that this is very easily made in a regular sized casserole pan!!

The Healthy Bachelorette: Roasted Pork Loin with Lemon Pepper Zucchini

Roasted Pork Loin with Lemon Pepper Zucchini

Serves: 2 people


  • 12-16 oz  pork tenderloin
  • 2 tablespoons low sodium soy sauce, divided
  • 1/2 onion, diced
  • 4 cloves garlic, diced
  • 2 tablespoons chopped fresh basil, divided
  • 2 tablespoons chopped fresh parsley, divided
  • 1 zucchini, chopped
  • Lemon Pepper Seasoning, to taste (Trader Joes has a good one!)
  • 2 teaspoons sesame oil, divided  (olive oil will also work!)


1. Preheat oven to 375 degrees.

2. Rinse your pork and place on a cutting board, pat dry. Slice your pork into 2-3 equal pieces and place in each of your au gratin pans OR the entire piece on a regular sized casserole pan. Evenly spread the soy sauce over the pork loin.

3. Wash those hands, grab a new cutting board/knife.  Chop up the onions and garlic and place into a small mixing bowl. Continue to chop the basil and parsley and add them to the mixing bowl.  Add red/black pepper seasoning to taste with 1 teaspoon sesame oil. Mix ingredients together and spread evenly over the pork.

4. Chop the zucchini and place into the dish with the pork. Season with a pinch or 2 of lemon pepper seasoning and drizzle the remaining sesame oil on top.

5. Bake in the oven for 30-40 minutes until the internal temperature reaches 155 degrees.  Serve with your choice of whole grains and enjoy!