Pesto Zucchini Chicken Bowl (Printable)

Tender chicken breast with spiralized zucchini and aromatic basil pesto in a fresh, summery Mediterranean bowl.

# 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 for garnish

# 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 7-9 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 with basil pesto and lemon juice. Toss everything gently until well combined and heated through.
04 - Divide the pesto zucchini chicken mixture evenly among four serving bowls.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The zucchini noodles stay tender and crisp, never soggy or sad like they can get when overcooked.
  • Every bite feels vibrant and clean without being bland or boring.
  • You can prep the chicken and spiralize the zucchini ahead, then toss it all together in minutes.
02 -
  • Do not overcook the zucchini noodles or they will turn mushy and watery, ruining the texture of the whole bowl.
  • Toss the pesto in off the heat so it stays bright green and does not get dull or bitter from high temperature.
  • If your pesto is thick, thin it with a tablespoon of pasta water or olive oil so it coats everything smoothly.
  • Pat the chicken dry before cooking so it browns instead of steaming in its own moisture.
03 -
  • Use a spiralizer with a thicker noodle blade so the zucchini does not turn to mush when you saute it.
  • Let the chicken rest for a minute after cooking so it stays juicy when you toss it back into the pan.
  • Taste the pesto before adding it and adjust with more lemon juice, salt, or olive oil depending on how thick or tangy it is.
  • If you do not have pine nuts, toasted walnuts or slivered almonds work just as well and cost less.
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