Pesto Zucchini Chicken Bowl

Last summer, I was standing in front of my fridge with four zucchinis that had grown a little too enthusiastically in my garden and a jar of pesto I'd impulse-bought at the farmers market. I didn't want pasta, and I definitely didn't want to turn on the oven in the heat. That's when I grabbed my spiralizer, which had been gathering dust for months, and decided to just see what happened. The result was this bowl: light, fresh, and satisfying in a way that didn't leave me feeling weighed down. It's become my go-to whenever I want something that tastes indulgent but keeps me energized.

I made this for my sister when she visited in late spring, convinced she wouldn't be satisfied without actual noodles. She was skeptical at first, eyeing the spiralized zucchini like it was an imposter. But after the first bite, she went quiet, which is her version of a compliment. By the end of the meal, she'd asked me to write down the recipe and had already texted our mom about it. Sometimes the best praise is just someone finishing their bowl and reaching for seconds.

Ingredients

• Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook faster and soak up more pesto; I learned the hard way that leaving them whole makes for uneven cooking.
• Olive oil: Use it twice, once for the chicken and once for the zucchini, to build layers of flavor and prevent sticking.
• Salt, black pepper, and dried Italian herbs: Simple seasonings that let the pesto shine without competing for attention.
• Zucchini: Choose medium-sized ones because the giant ones can be watery and seedy; spiralize them just before cooking to keep them from getting soggy.
• Basil pesto: The heart of this dish, whether you make it fresh or use a good quality jar; a squeeze of lemon juice at the end brightens everything.
• Parmesan cheese: Adds a salty, nutty finish that ties the whole bowl together.
• Pine nuts: Toasting them for a few minutes in a dry pan makes them fragrant and adds a little crunch.
• Fresh basil leaves: A final garnish that makes the bowl look as vibrant as it tastes.

Instructions

Cook the chicken:

Heat olive oil in a large skillet over medium-high heat and add your seasoned chicken pieces, letting them sizzle without moving them too much so they get golden. Cook for 7 to 9 minutes until they're cooked through and have some nice color, then transfer them to a plate and cover to keep warm.

Sauté the zucchini noodles:

Add another tablespoon of olive oil to the same skillet and toss in the spiralized zucchini with a pinch of salt. Sauté for just 2 to 3 minutes, tossing gently, because you want them tender but still with a little bite, not mushy.

Combine with pesto:

Turn off the heat and return the chicken to the skillet, then add the pesto and lemon juice. Toss everything together gently until it's all coated and warmed through, letting the residual heat do the work.

Assemble the bowls:

Divide the pesto chicken and zucchini mixture among four bowls. Top each one with grated Parmesan, toasted pine nuts, and a few fresh basil leaves if you have them.

Serve immediately:

These bowls are best enjoyed right away while the zucchini noodles are still slightly crisp and the pesto is fragrant. Don't let them sit too long or the noodles will release water and dilute the sauce.

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There's something about the bright green of the pesto against the golden chicken and pale zucchini ribbons that just makes me happy. I served this to a friend who was going through a tough week, and she told me later that it was exactly what she needed: something colorful, fresh, and uncomplicated. Food doesn't always have to be fancy to feel special. Sometimes it just needs to show up at the right moment and taste like summer.

How to Spiralize Zucchini Without a Mess

I used to end up with zucchini shreds all over my counter until I figured out a few tricks. First, trim the ends of the zucchini so you have a flat surface to work with, which makes spiralizing more stable. Hold the spiralizer over a large bowl or baking sheet to catch everything as it comes out. If you don't have a spiralizer, a julienne peeler works beautifully and gives you thinner ribbons that cook even faster. Pat the noodles dry with a paper towel before cooking to remove excess moisture and prevent sogginess.

Making This Bowl Your Own

This recipe is forgiving and loves improvisation. Swap the chicken for shrimp, which cooks in half the time, or use grilled salmon for a richer flavor. If zucchini isn't your thing, spiralized carrots or sweet potatoes add sweetness and color. You can also toss in cherry tomatoes, sautéed mushrooms, or a handful of arugula for extra texture and nutrition. I've even used sun-dried tomato pesto when I wanted something a little more intense and tangy.

Storage and Reheating Tips

Honestly, this dish is best fresh, but leftovers can work if you store them carefully. Keep the zucchini noodles and chicken in an airtight container in the fridge for up to two days, but be prepared for the noodles to release some water. When reheating, do it gently in a skillet over low heat, adding a splash of olive oil or a spoonful of extra pesto to refresh the flavors. You can also eat it cold as a pesto chicken salad, which is surprisingly good on a hot day.

• Store zucchini noodles separately from the chicken if you know you'll have leftovers to keep them from getting too soggy.
• Reheat only what you'll eat to avoid drying out the chicken.
• Add a handful of fresh greens or a drizzle of balsamic when serving leftovers to brighten them up.

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This bowl has become one of those recipes I don't even think about anymore, I just make it when I need something reliable and delicious. I hope it shows up in your kitchen on a busy weeknight or a lazy weekend and reminds you that good food doesn't have to be complicated.

Recipe FAQs

→ Can I prepare this ahead of time?

You can cook the chicken and zucchini noodles separately up to 4 hours ahead and store in the refrigerator. Combine with pesto just before serving to maintain the best texture and prevent the noodles from becoming soggy.

→ What's the best way to spiralize zucchini?

Use a spiralizer or julienne peeler for best results. Pat zucchini dry before spiralizing to remove excess moisture. If using a vegetable peeler, create ribbons instead of noodles for easier handling.

→ How can I make this dairy-free?

Substitute store-bought dairy-free pesto or make your own using dairy-free alternatives. Omit the Parmesan cheese or replace it with nutritional yeast for a similar umami flavor. Use dairy-free pesto varieties available at most grocery stores.

→ Can I use different proteins instead of chicken?

Yes, this bowl works wonderfully with grilled shrimp, baked salmon, or cubed firm tofu. Adjust cooking times based on your protein choice. Shrimp cooks fastest at 2-3 minutes per side, while firm tofu needs 8-10 minutes to develop a golden crust.

→ How do I prevent zucchini noodles from becoming watery?

Spiralize zucchini just before cooking and pat them dry with paper towels. Sauté for only 2-3 minutes until just tender. Avoid overcooking, as zucchini releases water when heated too long. Don't store cooked noodles with sauce for extended periods.

→ What are good alternatives to pine nuts?

Substitute with toasted walnuts, almonds, sunflower seeds, or pumpkin seeds for similar crunch and nutrition. These alternatives work well in both the pesto and as garnish, offering different flavor profiles while maintaining texture contrast.