Pin My spiralizer sat in the drawer for months before I finally pulled it out on a sweltering July afternoon when turning on the oven felt impossible. I had chicken thawing, zucchini piling up from the garden, and a jar of pesto I'd impulse-bought at the farmers market. What started as a desperate attempt to avoid heating up the kitchen became one of those meals I now crave when the weather warms. The brightness of the basil, the tender chicken, and those curly ribbons of zucchini came together so effortlessly that I stood at the counter eating straight from the pan.
I made this for my sister when she visited last spring, skeptical she'd accept zucchini as a noodle substitute. She twirled her fork through the bowl, took a bite, and looked up surprised. By the end of dinner, she'd asked me to write down the recipe and had already planned to make it for her book club. It was one of those quiet victories where healthy food wins without announcing itself.
Ingredients
- Boneless, skinless chicken breasts: Cutting them into bite-sized pieces before cooking ensures they stay juicy and cook evenly, plus they mix better with the noodles.
- Olive oil: Use it twice, once for the chicken and once for the zucchini, to build layers of flavor and keep everything from sticking.
- Salt, black pepper, and Italian herbs: Simple seasonings let the pesto shine while giving the chicken a savory base.
- Zucchini: Choose firm, medium-sized ones for the best texture when spiralized, avoid the giant ones that tend to be watery.
- Basil pesto: This is the star, whether you make it fresh or use a good jarred version, the herbaceous punch ties everything together.
- Lemon juice: Just half a lemon brightens the whole dish and cuts through the richness of the pesto.
- Parmesan cheese: A sprinkle on top adds a salty, nutty finish that makes each bite feel complete.
- Pine nuts: Toasting them for a few minutes releases their buttery flavor and adds a satisfying crunch.
- Fresh basil leaves: A handful torn over the top makes it look restaurant-worthy and adds a pop of fresh flavor.
Instructions
- Sear the chicken:
- Heat the olive oil in your largest skillet over medium-high heat until it shimmers, then add the chicken pieces in a single layer so they brown instead of steam. Season them right in the pan and let them cook undisturbed for a few minutes before flipping, you'll get golden edges and juicy centers.
- Cook the zucchini noodles:
- Using the same skillet saves time and picks up all those flavorful browned bits from the chicken. Toss the zucchini gently for just two to three minutes, they should be tender but still have a little snap, nobody wants mushy noodles.
- Combine with pesto:
- Pull the skillet off the heat before stirring in the pesto so it stays vibrant green and doesn't cook out its fresh flavor. Add the chicken back in, squeeze in the lemon juice, and toss everything together until every piece is coated.
- Assemble the bowls:
- Divide the mixture into four bowls while it's still warm. The heat will help meld the flavors as you garnish.
- Garnish and serve:
- Finish each bowl with a generous sprinkle of Parmesan, a handful of toasted pine nuts, and a few fresh basil leaves. Serve immediately while the zucchini is still tender-crisp and the chicken is warm.
Pin One evening, my neighbor knocked on the door just as I was plating this for dinner. She'd locked herself out and was waiting for her husband to get home. I handed her a bowl, and we sat on the porch eating together while the sun set. She told me later that she'd bought a spiralizer the next day. Sometimes the best part of a recipe is how it brings people together, even by accident.
Choosing Your Zucchini
The medium ones, about the width of your wrist, have the best texture and fewer seeds. The monster zucchinis that hide under the leaves until they're baseball bat-sized are impressive, but they're watery and full of seeds that make the noodles fall apart. I learned this the hard way when I tried to use up a giant one and ended up with a puddle in my pan.
Making It Your Own
I've swapped in shrimp when I had them on hand, and they cook even faster than the chicken. My cousin makes this with spiralized sweet potato noodles in the fall, giving it a heartier, slightly sweeter vibe. You can also toss in halved cherry tomatoes with the zucchini or stir in a handful of spinach at the end for extra greens. The formula is forgiving, so follow your cravings.
Storage and Meal Prep
This actually holds up well in the fridge for up to two days, though the zucchini will soften a bit. I like to pack it in individual containers and eat it cold for lunch, the flavors deepen overnight. If you're meal prepping, consider keeping the pesto separate and tossing it in just before eating to keep everything fresher.
- Store in airtight containers and refrigerate within two hours of cooking.
- Reheat gently in a skillet over low heat, adding a splash of water if it seems dry.
- Freeze the cooked chicken separately if you want to prep ahead, but don't freeze the zucchini noodles, they turn mushy.
Pin This bowl has become my answer to those nights when I want something nourishing but don't want to spend an hour in the kitchen. It reminds me that the best meals don't need to be complicated, just fresh, flavorful, and made with a little care.
Recipe Q&A
- → Can I prepare zucchini noodles in advance?
Yes, spiralize zucchini up to 4 hours ahead. Store in a paper towel-lined container in the refrigerator to remove excess moisture. Pat dry before cooking to prevent wateriness when sautéed.
- → What's the best way to make homemade pesto?
Blend 2 cups fresh basil, 1/3 cup pine nuts, 1/3 cup Parmesan, 1 garlic clove, and 1/2 cup olive oil until smooth. Season with salt and pepper. This yields fresher, brighter flavor than store-bought versions and takes only 5 minutes.
- → How do I keep chicken from drying out?
Cut chicken into uniform bite-sized pieces for even cooking. Cook over medium-high heat for 7-9 minutes until golden outside. Don't overcook beyond this timeframe. Let rest covered for 2 minutes before tossing with other ingredients.
- → What vegetables work as zucchini substitutes?
Spiralized carrots, sweet potatoes, or cucumber work beautifully. Carrots need 4-5 minutes cooking, sweet potatoes need 5-6 minutes, while cucumber should be added just before serving to maintain crispness.
- → Is this suitable for dairy-free diets?
Absolutely. Use dairy-free pesto or make your own with nutritional yeast instead of Parmesan. Omit the Parmesan garnish or substitute with vegan cheese alternatives for a fully dairy-free version.
- → How should I store leftovers?
Store chicken and zucchini separately from pesto in airtight containers for up to 3 days. Pesto can be frozen for up to 2 months. Reheat gently, tossing together just before serving to preserve texture and freshness.