Pesto Zucchini Chicken Bowl (Print Version)

Tender chicken, spiralized zucchini, and fresh basil pesto combine in this light, vibrant Mediterranean bowl—ready in just 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 (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 Make It:

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. Return cooked chicken to the pan. Add basil pesto and lemon juice. Toss gently until well combined and heated through.
04 - Divide the pesto zucchini chicken mixture evenly among four bowls.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil as desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout and feels like a reward instead of a chore.
  • The zucchini noodles stay crisp and fresh, never soggy or sad.
  • Every bite is bright with lemon and pesto, perfect when you want something light but satisfying.
  • You can make it with whatever pesto you have on hand or tweak it to suit your mood.
02 -
  • Don't skip patting the chicken dry before cooking, or it won't get that golden sear you're after.
  • Spiralize your zucchini right before cooking, not hours ahead, or they'll release too much water and make the dish watery.
  • If your pesto is too thick, thin it with a splash of pasta water or extra lemon juice so it coats everything evenly.
03 -
  • Toast your pine nuts in a dry skillet for a few minutes until golden, it brings out a nutty depth that makes a big difference.
  • Use a spiralizer with a wider blade setting so the noodles are sturdy enough to hold up under the weight of the chicken and pesto.
  • If you want extra protein, toss in some white beans or chickpeas along with the chicken.
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