Pesto Zucchini Chicken Bowl (Printable Version)

Tender chicken, zucchini noodles, and aromatic basil pesto combined in a light, summery bowl. Ready in just 35 minutes.

# 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

# 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. Sauté for 7 to 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 to 3 minutes, tossing gently, until 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 leaves. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but uses only one skillet and a handful of fresh ingredients.
  • The zucchini noodles stay crisp and never turn mushy if you cook them just right.
  • You can prep everything in advance and toss it together in minutes when hunger strikes.
  • It feels indulgent but keeps you light, which is exactly what you want on a warm evening.
02 -
  • Don't crowd the chicken in the pan or it will steam instead of browning, so work in batches if your skillet isn't large enough.
  • The zucchini noodles release water as they cook, so keep the heat high and the cooking time short to avoid a watery bowl.
  • Always toss the pesto in off the heat so it doesn't break or turn bitter from direct high heat.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for a few minutes until they're golden and fragrant, which deepens their flavor and makes them taste almost buttery.
  • Use a julienne peeler if you don't have a spiralizer, it takes a little longer but works just as well and creates thinner, more delicate noodles.
  • If your pesto is store bought, taste it first and add a pinch of salt or an extra squeeze of lemon if it needs more brightness.
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