Pesto Zucchini Chicken Bowl (Printable version)

Fresh chicken, spiralized zucchini, and aromatic basil pesto combine in this light Mediterranean bowl.

# Ingredients list:

→ 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

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

# Expert Tips:

01 -
  • It feels like a restaurant dish but comes together in your own kitchen in under 40 minutes.
  • The zucchini noodles give you all the satisfaction of pasta without the heaviness.
  • Pesto does all the heavy lifting for flavor, so you don't need a long ingredient list.
  • It's endlessly adaptable to whatever vegetables or proteins you have on hand.
02 -
  • Don't overcook the zucchini noodles or they'll turn into a watery mess; 2 to 3 minutes is truly all they need.
  • If your pesto tastes a little flat, a squeeze of fresh lemon juice will wake it up instantly.
  • Let the chicken rest on a plate after cooking so it stays juicy and doesn't dry out while you finish the zucchini.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for 2 to 3 minutes, watching closely because they go from golden to burned in seconds.
  • Use a mix of basil pesto and a spoonful of ricotta for a creamier, milder sauce that clings to the noodles beautifully.
  • If you're meal prepping, spiralize the zucchini in advance but don't cook it until you're ready to eat.
  • A microplane is the fastest way to grate Parmesan right over the bowl for maximum freshness and flavor.
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