Save My neighbor brought me four enormous zucchinis from her garden last July, and I stood in my kitchen wondering what on earth I'd do with them all. I had chicken thawing and a jar of pesto in the fridge, so I grabbed my spiralizer on a whim. That dinner turned into one of those meals you make over and over because it feels light but satisfying, and cleanup takes about ten minutes.
I made this for my sister when she visited in August, and she ate two bowls before asking for the recipe. We sat on the porch with our bowls balanced on our laps, and she kept saying how much she loved that it didn't make her feel sluggish afterward. Now she texts me photos every time she makes it, usually with some creative topping she's added.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite sized pieces so they cook faster and get more surface area for browning, which adds flavor.
- Olive oil: Used twice, once for the chicken and once for the zucchini, so don't skimp because it carries the pesto flavor through everything.
- Zucchini: Choose firm, medium sized ones because the giant ones can be watery and seedy in the center.
- Basil pesto: Store bought works perfectly here, but if you have fresh basil on hand, homemade pesto takes five minutes and tastes incredible.
- Lemon juice: Just half a lemon brightens the whole dish and keeps the pesto from feeling too rich.
- Parmesan cheese: Freshly grated melts slightly into the warm chicken and adds a salty, nutty finish.
- Pine nuts: Toasting them in a dry pan for two minutes makes them fragrant and adds a lovely crunch.
Instructions
- Sear the chicken:
- Heat the olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it sit undisturbed for about three minutes so it gets golden on one side, then stir and cook until no pink remains.
- Cook the zucchini noodles:
- Use the same skillet without washing it because those browned bits add flavor. Toss the zucchini for just two to three minutes, you want them tender but still with a little bite.
- Combine everything:
- Turn off the heat, return the chicken to the pan, and add the pesto and lemon juice. Toss gently so the zoodles don't break apart.
- Serve:
- Divide into bowls while everything is warm. Top with Parmesan, pine nuts, and fresh basil if you have it.
Save One night I made this after a long day at work, and my partner walked in just as I was tossing everything together. He grabbed a fork and ate straight from the skillet, and we ended up sitting on the counter sharing it before I even plated anything. It became our go to when we're too tired to think but still want something that feels nourishing.
How to Spiralize Zucchini
I use a handheld spiralizer because it's easier to clean, but a countertop one works great if you're making a big batch. Trim the ends of the zucchini, then run it through the spiralizer in long, steady motions. If you don't have a spiralizer, a julienne peeler works too, you just get flatter ribbons instead of curly noodles. Pat the zoodles dry with a kitchen towel before cooking to remove excess moisture.
Make It Your Own
I've swapped the chicken for shrimp when I'm craving seafood, and it cooks even faster. You can also use turkey, or skip the meat entirely and add white beans for protein. My friend substitutes sun dried tomato pesto sometimes, which gives it a completely different but equally delicious flavor. If you want more vegetables, toss in halved cherry tomatoes or sautéed bell peppers.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to three days. The zucchini will soften a bit, but it still tastes great. I usually reheat gently in a skillet over low heat rather than the microwave, which can make the zoodles watery. You can also eat it cold as a salad, which is surprisingly refreshing on a hot day.
- Add a splash of olive oil when reheating to refresh the pesto.
- If the dish seems dry, stir in a spoonful of extra pesto or a squeeze of lemon.
- Store any garnishes separately so the pine nuts stay crunchy.
Save This bowl has become my answer to those nights when I want something fresh and filling without a lot of fuss. I hope it brings the same easy comfort to your table that it's brought to mine.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes. Cook the chicken and store it in the refrigerator for up to 3 days. Spiralize zucchini no more than 2 hours before serving to prevent excess moisture. Combine just before plating for best texture and flavor.
- → What's the best way to prevent soggy zucchini noodles?
Keep heat at medium and cook for only 2-3 minutes, tossing gently. The goal is tender-crisp texture. Pat spiralized zucchini dry with paper towels before cooking to remove excess moisture.
- → Is this suitable for meal prep?
Store components separately: chicken in an airtight container, zucchini noodles in a paper towel-lined container, and pesto sauce separately. Combine fresh when ready to eat to maintain optimal texture and flavor.
- → What are good substitutes for pine nuts?
Use toasted walnuts, almonds, or sunflower seeds for a similar textural element. Each adds its own subtle flavor while providing nutritious crunch and healthy fats.
- → How do I make this dairy-free?
Prepare or purchase dairy-free pesto using nutritional yeast instead of Parmesan. Omit the cheese topping or use a plant-based alternative. The dish remains delicious with just the chicken, noodles, and pesto.
- → Can frozen chicken breasts work?
Thaw frozen chicken completely before cutting and cooking. Cook slightly longer if needed until internal temperature reaches 165°F. Frozen chicken may take 10-12 minutes rather than 7-9 minutes to cook through.