Pesto Zucchini Chicken Bowl (Printable)

Fresh Mediterranean bowl with tender chicken, spiralized zucchini, and aromatic basil pesto. Light, vibrant, and ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds), 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 1.55 pounds), 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 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 bowls.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil if desired. Serve immediately.

# Expert Hints:

01 -
  • It tastes like a restaurant dish but takes less time than waiting for delivery.
  • The zucchini noodles soak up pesto in a way pasta never quite does, light but deeply flavorful.
  • You can prep everything in advance and toss it together in minutes when hunger strikes.
  • It's one of those rare meals that feels virtuous and completely satisfying at the same time.
02 -
  • Don't overcook the zucchini noodles or they'll turn mushy and release water that dilutes the pesto, two to three minutes is truly enough.
  • Cut your chicken into even-sized pieces so they all finish cooking at the same time, nothing worse than some pieces being dry while others are just done.
  • Add the pesto off the heat to preserve its fresh, vibrant flavor and prevent it from separating into an oily mess.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching them constantly 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, they work just as well.
  • Toss a handful of cherry tomatoes into the skillet with the zucchini for little bursts of sweetness that complement the pesto beautifully.
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