Pesto Zucchini Chicken Bowl (Printable)

Tender chicken, zucchini noodles, and basil pesto combine in this fresh, summery bowl packed with Mediterranean flavors and nutrition.

# 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 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, 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. 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 Suggestions:

01 -
  • It comes together in under 40 minutes, perfect for busy weeknights when you want real food fast.
  • The pesto coats everything with bright, garlicky flavor without feeling heavy or rich.
  • Zucchini noodles stay crisp and light, giving you all the satisfaction of pasta without the carb crash.
  • You can meal prep the components separately and toss them together right before serving.
02 -
  • Do not overcook the zucchini noodles or they will release water and turn mushy, 2 to 3 minutes is truly enough.
  • Remove the skillet from heat before adding the pesto to prevent it from separating or losing its vibrant green color.
  • If your pesto is thick, thin it with a tablespoon of pasta water or extra lemon juice so it coats everything smoothly.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for 2 to 3 minutes, watching closely because they burn fast, it makes them nutty and fragrant.
  • If you do not have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make wide ribbons, they work just as well.
  • Make a double batch of homemade pesto and freeze it in ice cube trays so you always have some ready for quick meals like this.
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