Pesto Zucchini Chicken Bowl (Printable)

Tender chicken, spiralized zucchini, and aromatic basil pesto combined in a light, summery bowl packed with Mediterranean flavors.

# What You 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

# 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, 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 as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about half an hour, making it perfect for those evenings when you want real food without the wait.
  • The pesto coats every strand of zucchini and bite of chicken, delivering bold flavor in every forkful.
  • It's naturally low carb and gluten-free, so it fits into almost any eating plan without feeling like a compromise.
  • You can prep the chicken and spiralize the zucchini ahead, then just toss and serve when hunger strikes.
02 -
  • Don't overcook the zucchini noodles or they'll turn mushy and release too much water, diluting the pesto and making the bowl watery instead of luscious.
  • Use the same skillet for both the chicken and zucchini so the zucchini picks up all those caramelized bits from the chicken, adding extra depth of flavor.
  • If your pesto is very thick, thin it with a teaspoon or two of pasta water or extra lemon juice so it coats the noodles evenly instead of clumping.
03 -
  • Toast the pine nuts in a dry skillet over low heat, watching closely, because they go from golden to burnt in seconds.
  • If you don't have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make wide ribbons that work just as well.
  • For a dairy-free version, swap the Parmesan for nutritional yeast and use a vegan pesto, and you'll still get that savory, cheesy depth.
Go Back