Pesto Zucchini Chicken Bowl (Printable)

Tender chicken, zucchini noodles, and basil pesto create a fresh, light Mediterranean bowl bursting with flavor.

# Ingredient 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

# How-To 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. Sauté for 7-9 minutes until golden and cooked through. Transfer to a plate and cover to retain warmth.
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 tender yet crisp.
03 - Remove skillet from heat. Return cooked chicken to the pan with basil pesto and lemon juice. Toss gently until well combined and heated through.
04 - Divide the pesto zucchini chicken mixture among four bowls. Top each serving with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The zucchini noodles soak up pesto beautifully without feeling heavy or carb loaded.
  • You can prep the chicken and spiralize the zucchini ahead, then toss everything together when hunger strikes.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Don't overcook the zucchini noodles or they'll turn mushy and release too much water, which makes the whole bowl soggy.
  • Always add the pesto off the heat so it doesn't separate or lose its bright green color.
  • If your zucchini releases a lot of liquid, drain it quickly in a colander before tossing with the pesto.
03 -
  • Season the chicken generously because the zucchini noodles are mild and need that savory contrast.
  • Toast your pine nuts in the skillet before you cook the chicken, then set them aside so you don't forget.
  • If you're meal prepping, keep the cooked chicken and zoodles separate until you're ready to eat, then warm and toss with pesto fresh.
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