Pesto Zucchini Chicken Bowl (Printable)

Tender chicken, zucchini noodles, and aromatic basil pesto combine in this light, summery Mediterranean bowl.

# 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 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. 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. Serve immediately.

# Expert Tips:

01 -
  • It comes together in less time than it takes to boil pasta, perfect for those nights when you're too hungry to wait.
  • The zucchini noodles soak up the pesto without feeling heavy, leaving you satisfied but not weighed down.
  • You can prep everything ahead and just toss it together when dinnertime rolls around.
02 -
  • Don't overcook the zucchini noodles or they'll turn soggy and watery, two to three minutes is really all they need.
  • Add the pesto off the heat so it stays vibrant and doesn't break or turn dull from too much heat.
03 -
  • Pat the spiralized zucchini dry with a paper towel before cooking to remove excess moisture and prevent a watery dish.
  • If reheating leftovers, do it gently in a skillet rather than the microwave to keep the zucchini from turning mushy.
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