Pesto Zucchini Chicken Bowl (Printable Version)

Tender chicken, zucchini noodles, and basil pesto combine in this fresh, vibrant Mediterranean bowl—light, nutritious, and ready in under 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
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 Make:

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

# Helpful Hints:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The zucchini noodles soak up pesto without feeling heavy or starchy.
  • Leftovers actually taste great cold straight from the fridge the next day.
  • You can prep everything in advance and toss it together right before serving.
02 -
  • Dont overcook the zucchini noodles or they will release too much water and turn your bowl into a soggy mess.
  • Always remove the skillet from heat before adding pesto, high heat can make it taste bitter and dull.
  • If your spiralizer leaves you with long, unwieldy strands, give them a rough chop with kitchen shears for easier eating.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for a few minutes, watching them closely because they burn quickly.
  • Use chicken thighs instead of breasts if you want more flavor and a little extra juiciness.
  • Toss the zucchini noodles with a tiny pinch of salt and let them sit in a colander for ten minutes before cooking to draw out excess moisture.
  • If your pesto feels too thick, thin it with a tablespoon of pasta water or olive oil before tossing.
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