Pesto Zucchini Chicken Bowl (Print)

Vibrant bowl of tender chicken, spiralized zucchini, and aromatic basil pesto. Fresh, light, and nutritious Mediterranean comfort.

# What You 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 1.55 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

# 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, and 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. Return cooked chicken 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. Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil if desired. Serve immediately.

# Top Tips:

01 -
  • It feels indulgent but comes together faster than ordering takeout, and your kitchen stays cool.
  • The zucchini noodles soak up the pesto without getting soggy, giving you all the satisfaction of pasta with none of the heaviness.
  • Leftovers taste fantastic cold the next day, making it perfect for lunch prep.
02 -
  • Don't salt the zucchini ahead of time or it will release water and turn your noodles into a soggy mess.
  • If your pesto is thick and won't toss easily, add a tablespoon of the pasta water... wait, there is no pasta water, so use a splash of the chicken cooking oil or a bit of warm water to loosen it.
  • Overcooking the zucchini by even a minute will make the texture go from pleasantly al dente to limp and watery.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for three to four minutes, watching closely because they go from golden to burnt in seconds.
  • If you don't have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make ribbons, they work just as well and cook the same way.
  • Make a double batch of homemade pesto and freeze half in ice cube trays, then you'll always have some ready to toss into quick meals like this.
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