Save My neighbor handed me a bagful of zucchini one afternoon, the kind of overflow that happens when summer gardens explode. I wasn't sure what to do with so many until I remembered the spiralizer tucked in the back of my drawer. That evening, I tossed those zucchini noodles with leftover pesto and some pan-seared chicken, and the whole kitchen smelled like basil and garlic. It was supposed to be a quick weeknight fix, but it tasted like something I'd order at a cafe with outdoor seating.
I made this for a friend who swore she didn't like zucchini. She hesitated when I set the bowl down, but halfway through she looked up and asked for the recipe. We ended up sitting on the porch with seconds, talking until the sun went down. That's when I realized this dish has a way of making people linger at the table a little longer than usual.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook quickly and evenly, and every forkful gets some protein.
- Olive oil: Use it twice, once for the chicken and once for the zucchini, to build flavor in layers.
- Salt, black pepper, and dried Italian herbs: Simple seasonings that let the pesto shine without competing for attention.
- Zucchini: Spiralize them into noodles for a light, veggie-packed base that twirls around your fork like pasta.
- Basil pesto: The heart of this dish, whether you make it fresh or grab a good jar from the store.
- Lemon juice: A squeeze brightens everything and cuts through the richness of the pesto.
- Parmesan cheese: Adds a salty, nutty finish that makes each bowl feel complete.
- Toasted pine nuts: A little crunch and buttery flavor that elevates the whole experience.
- Fresh basil leaves: A final flourish that makes it look as good as it tastes.
Instructions
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, add the chicken pieces, season them with salt, pepper, and Italian herbs, and sauté for 7 to 9 minutes until golden and cooked through. Transfer to a plate and cover to keep warm while you work on the zucchini.
- Cook the zucchini noodles:
- Add another tablespoon of olive oil to the same skillet, toss in the spiralized zucchini with a bit of salt, and sauté for 2 to 3 minutes until just tender but still crisp. Don't overcook them or they'll turn mushy and lose their bright green color.
- Combine everything:
- Remove the skillet from heat, add the cooked chicken back in, then toss with basil pesto and lemon juice until everything is well coated and warmed through. The residual heat will meld the flavors without making the pesto bitter.
- Serve it up:
- Divide the pesto zucchini chicken mixture among four bowls, then top each one with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately while it's still warm and fragrant.
Save One night I made this after a long day and ate it straight from the skillet, standing at the counter. The lemon and basil hit my nose before the first bite, and I realized I'd been craving something exactly like this without knowing it. Sometimes the best meals aren't the ones you plan, they're the ones that show up right when you need them.
Making Your Own Pesto
If you've got fresh basil on hand, toss two cups of leaves into a blender with pine nuts, Parmesan, a garlic clove, and olive oil, then blend until smooth. Taste it and adjust the salt and pepper until it sings. Homemade pesto has a brightness that store-bought versions sometimes lack, and it takes less than five minutes to make.
Swapping Out the Zucchini
If you're not in the mood for zucchini or just want a change, spiralized carrots or sweet potatoes work beautifully here. Carrots add a subtle sweetness and a little more bite, while sweet potatoes bring an earthy richness that pairs nicely with the pesto. Just cook them a minute or two longer since they're denser than zucchini.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the zucchini will soften a bit as it sits. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen things up. If you know you'll have leftovers, consider keeping the components separate and tossing them together when you're ready to eat.
- Store the chicken and zucchini separately to keep the noodles from getting too soft.
- Add a fresh squeeze of lemon and a sprinkle of Parmesan when reheating to wake up the flavors.
- If the pesto looks dry, stir in a teaspoon of olive oil before serving.
Save This bowl has become my go-to when I want something that feels special without a lot of fuss. It reminds me that good food doesn't need to be complicated, just fresh, flavorful, and made with a little care.
Recipe FAQ
- → Can I make this bowl ahead of time?
Prepare the chicken and zucchini noodles separately and store in the refrigerator for up to 2 days. Combine with pesto just before serving to maintain the zucchini's crisp texture and prevent sogginess.
- → What's the best substitute for zucchini noodles?
Spiralized carrots or sweet potatoes work beautifully and offer slightly different textures and flavors. You can also use traditional pasta for a heartier version, though this changes the carb content.
- → How do I know when the chicken is fully cooked?
The chicken should be golden brown on the outside and reach an internal temperature of 165°F (74°C) when measured with a meat thermometer. It should no longer have any pink inside when sliced.
- → Is this suitable for dairy-free diets?
Yes, simply use dairy-free pesto and omit the Parmesan cheese. Many store-bought vegan pestos are available, or make your own using olive oil instead of cheese and nutritional yeast for umami flavor.
- → How can I customize the garnishes?
Beyond pine nuts and Parmesan, try cherry tomatoes, fresh mozzarella, roasted red peppers, or crispy chickpeas. Sun-dried tomatoes and caramelized garlic also complement the pesto beautifully.
- → Can I use store-bought pesto, or should I make it fresh?
Store-bought pesto is convenient and works perfectly. Check the label for allergens like tree nuts and dairy. Homemade pesto offers fresher flavor and more control over ingredients, though either option delivers delicious results.