Pesto Zucchini Chicken Bowl (Printable)

Tender chicken, spiralized zucchini, and aromatic basil pesto combine in this fresh, light Mediterranean bowl.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces), 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 (approximately 1 pound 8 ounces), spiralized
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Pesto

09 - 1/2 cup basil pesto
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:

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 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. 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. Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The zucchini stays crisp and fresh, never soggy or sad.
  • Pesto does all the heavy lifting for flavor, so there's barely any seasoning to fuss over.
  • It's naturally low carb and gluten free without trying to be a diet meal.
02 -
  • Don't overcook the zucchini noodles, they only need 2 to 3 minutes or they'll turn watery and limp.
  • Always remove the skillet from heat before adding the pesto so it doesn't break and turn bitter.
  • Pat the zucchini noodles dry with a paper towel after spiralizing if they seem wet, it helps them stay firm.
03 -
  • Toast the pine nuts in a dry skillet for 2 to 3 minutes until golden, it brings out a deep, buttery flavor.
  • Use kitchen shears to cut the zucchini noodles into shorter lengths so they're easier to toss and eat.
  • If your pesto is too thick, thin it with a tablespoon of pasta water or olive oil before tossing.
  • For extra protein, toss in a handful of white beans or chickpeas along with the chicken.
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