Pesto Zucchini Chicken Bowl (Printer-friendly)

Vibrant Mediterranean bowl with chicken, zucchini noodles, and fresh basil pesto—nutritious, summery, and prepared in just 35 minutes.

# 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

# Directions:

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 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.

# Expert Tips:

01 -
  • It takes less time than ordering takeout and tastes infinitely better, with that fresh garden flavor you cant get from a restaurant.
  • The zucchini noodles stay crisp and light, never soggy or heavy, so you finish feeling energized instead of sluggish.
  • Its endlessly adaptable: swap the chicken for shrimp, use different herbs in the pesto, or toss in cherry tomatoes if you have them.
  • Cleanup is nearly effortless since everything cooks in one skillet and theres no pasta pot to scrub.
02 -
  • Dont overcook the zucchini noodles or theyll release water and turn the whole bowl soggy, which happened to me the first time I made this and left them on the heat too long.
  • Always toss the pesto in off the heat because high temperatures can make it taste bitter and dull the bright green color.
  • Pat the chicken dry with a paper towel before cooking so it sears properly instead of steaming in its own moisture.
03 -
  • Use two skillets at once if youre in a hurry: cook the chicken in one and the zucchini in the other, then combine them at the end.
  • Add a splash of the pasta cooking water, wait, theres no pasta, so use a tablespoon of the oil from the pesto jar to help the sauce cling better.
  • If your pesto tastes too sharp, stir in a teaspoon of honey or a pinch of sugar to balance the flavors.
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