Pesto Zucchini Chicken Bowl (Printable Version)

A fresh, summery Mediterranean bowl combining tender chicken, zucchini noodles, and aromatic basil pesto in just 35 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), 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 1.5 lbs), 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 Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian herbs. Sauté for 7-9 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 2-3 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 if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes ten times fresher.
  • The zucchini noodles soak up every bit of that garlicky pesto without feeling heavy.
  • You can prep the chicken and spiralize the zucchini ahead, then toss it all together when hunger strikes.
  • It's naturally low carb and gluten free, but nobody at the table will notice or care.
02 -
  • Don't overcook the zucchini noodles or they'll turn watery and limp, two to three minutes is all they need.
  • If your pesto seems thick, loosen it with a splash of pasta water or olive oil before tossing.
  • Let the chicken rest on a plate for a minute after cooking so it stays juicy when you add it back to the pan.
03 -
  • Toast your pine nuts in a dry skillet for two minutes before adding them, it wakes up their flavor and adds a subtle crunch.
  • If you don't have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make wide ribbons instead.
  • Make extra pesto chicken and tuck it into wraps or grain bowls for easy lunches the next day.
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