Pesto Zucchini Chicken Bowl

My neighbor handed me a bag of zucchini from her garden one August afternoon, and I stood in my kitchen wondering what to do with six enormous squash. I'd just bought a spiralizer on a whim the week before, still in its box. That evening, I tossed ribbons of zucchini with leftover rotisserie chicken and a jar of pesto I'd been saving, and it became one of those accidental weeknight wins that I've been making ever since. Sometimes the best recipes aren't planned, they just happen when you have too many vegetables and not enough time.

I made this for my sister when she visited last spring, skeptical that zucchini noodles could actually replace pasta. She took one bite, paused, then asked if I had the recipe written down anywhere. We sat on the back porch with our bowls, the evening sun filtering through the trees, and she admitted she'd been avoiding carbs but missing the ritual of twirling noodles on a fork. This gave her that back.

Ingredients

• Boneless, skinless chicken breasts: I cut them into bite-sized pieces so they cook faster and every piece gets coated in pesto, plus smaller chunks are easier to eat in a bowl.
• Olive oil: Used twice, once for the chicken and again for the zucchini, it adds richness and helps everything sauté without sticking.
• Salt, black pepper, and dried Italian herbs: Simple seasonings that let the pesto shine while giving the chicken a savory base.
• Zucchini: Medium-sized ones spiralize best, not too watery, and they hold their shape when you toss them quickly in the hot pan.
• Basil pesto: The heart of this dish, whether you make it from scratch or use a good jar, it should taste bright and garlicky with a hint of nuttiness.
• Lemon juice: Just half a lemon cuts through the richness of the pesto and wakes up all the other flavors.
• Parmesan cheese: A handful of freshly grated cheese on top adds a salty, umami finish that makes each bite feel complete.
• Toasted pine nuts: Optional but worth it, they add a buttery crunch that contrasts beautifully with the tender zucchini.
• Fresh basil leaves: A few torn leaves on top make the bowl look alive and smell like summer.

Instructions

Sear the Chicken:

Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken pieces in a single layer. Let them sear undisturbed for a couple of minutes so they get golden, then toss and cook until no pink remains, about 7 to 9 minutes total.

Sauté the Zucchini:

In the same skillet, add another tablespoon of olive oil and toss in the spiralized zucchini with a pinch of salt. Cook quickly, just 2 to 3 minutes, tossing gently so the noodles soften but still have a little bite.

Combine with Pesto:

Turn off the heat and return the cooked chicken to the pan. Add the basil pesto and lemon juice, then toss everything together until every strand and piece is coated in that vibrant green sauce.

Assemble the Bowls:

Divide the mixture among four bowls, making sure each gets an even share of chicken and zucchini. Top with Parmesan, toasted pine nuts, and fresh basil if you have them.

Save

One night I served this to friends who were doing Whole30, and they were so grateful to have something that didn't feel like diet food. We sat around the table, twirling zucchini noodles and laughing about how good it felt to eat something green and satisfying at the same time. It reminded me that healthy meals don't have to taste like punishment.

Making Your Own Pesto

I started making pesto from scratch after realizing how quickly basil goes bad in the fridge. You just throw fresh basil leaves, pine nuts, garlic, Parmesan, and olive oil into a blender and pulse until it's as smooth or chunky as you like. The homemade version tastes brighter and more alive than anything from a jar, and you can adjust the garlic and salt to your taste. I make a big batch and freeze it in ice cube trays, then pop out a cube or two whenever I need a quick sauce.

Swapping the Zucchini

Zucchini is my go-to because it's mild and soaks up the pesto beautifully, but I've also made this with spiralized carrots and sweet potatoes when I wanted something heartier. Carrot noodles add a slight sweetness and a firmer bite, while sweet potato noodles turn this into a more filling, almost pasta-like meal. Just remember that denser vegetables take a minute or two longer to cook, so adjust your timing accordingly.

Storing and Reheating

Leftovers keep in the fridge for up to three days, though the zucchini will soften and release a bit of liquid as it sits. I usually reheat it gently in a skillet over low heat, adding a splash of olive oil or broth to bring it back to life. If you know you'll have leftovers, consider storing the chicken and zucchini separately from the pesto, then tossing everything together when you're ready to eat.

• Store in an airtight container to keep the pesto from oxidizing and turning brown.
• If the zucchini gets too watery, drain off the excess liquid before reheating.
• You can also eat it cold, straight from the fridge, like a pesto pasta salad with chicken.

Save

This bowl has become my answer to busy weeknights when I want something that feels special without the effort. It's proof that you don't need a long ingredient list or complicated techniques to make a meal that tastes like you care.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

While best served fresh, you can prep components separately. Cook chicken and zucchini noodles up to 1 day ahead, storing in separate containers. Combine just before serving to maintain texture and prevent the noodles from becoming soggy.

→ What's the best way to make homemade pesto?

Blend fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil until smooth. For best results, pulse rather than blend continuously to preserve the pesto's vibrant color. Make in small batches and store in the refrigerator for up to 5 days.

→ How do I prevent zucchini noodles from becoming watery?

Spiralize zucchini just before cooking and avoid overcooking. Sauté for 2-3 minutes only—the noodles should remain crisp and tender. Pat dry with paper towels before cooking if they release excess moisture.

→ What can I substitute for pine nuts?

Walnuts, almonds, or cashews work wonderfully as alternatives. Toast them lightly before adding to enhance their nutty flavor and create a pleasant crunch that complements the soft noodles and pesto.

→ Is this suitable for meal prep?

Yes, portion into individual containers for 3-4 days of storage. Keep components slightly separate to maintain texture. Reheat gently over low heat or enjoy cold as a summer salad bowl.

→ How can I make this dish dairy-free?

Use store-bought vegan pesto or make your own with dairy-free alternatives. Omit the Parmesan or substitute with nutritional yeast for a similar savory flavor without the cheese.