Pesto Zucchini Chicken Bowl (Printable Version)

Tender chicken with spiralized zucchini noodles tossed in fresh basil pesto. A vibrant, summery Mediterranean bowl.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 pound 2 ounces), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Zucchini Noodles

06 - 4 medium zucchinis (about 1 pound 8 ounces), spiralized
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Pesto

09 - 1/2 cup basil pesto (store-bought or homemade)
10 - Juice of 1/2 lemon

→ Garnishes

11 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup toasted pine nuts
13 - Fresh basil leaves

# How To Make:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian herbs, and sauté for 7 to 9 minutes until golden and cooked through. Transfer to a plate and cover to keep warm.
02 - In the same skillet, add 1 tablespoon olive oil. Add spiralized zucchini and 1/4 teaspoon salt. Sauté for 2 to 3 minutes, tossing gently, until just tender but still crisp.
03 - Remove skillet from heat. Add cooked chicken back to the pan. Add basil pesto and lemon juice. Toss everything gently until well combined and heated through.
04 - Divide the pesto zucchini chicken mixture among four bowls.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to boil pasta, and feels just as satisfying without the heaviness.
  • The pesto clings to every strand of zucchini and bite of chicken, so each forkful tastes bright and garlicky.
  • You can prep the chicken and spiralize the zucchini ahead, then toss everything together in minutes when hunger strikes.
  • It's one of those rare dishes that tastes indulgent but leaves you feeling energized instead of sluggish.
02 -
  • Don't overcook the zucchini noodles or they'll turn mushy and watery, just a quick toss in the hot pan is all they need.
  • If your pesto is thick, thin it with a tablespoon of pasta water or chicken broth so it coats everything smoothly.
  • Use a meat thermometer if you're unsure, chicken is done at 165 degrees and stays juicy if you don't go much higher.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for a few minutes until they smell nutty and turn golden, it makes a huge difference in flavor.
  • If you don't have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make wide ribbons instead of noodles.
  • Add a pinch of red pepper flakes to the pesto if you like a little heat, it cuts through the richness and adds another layer of flavor.
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