Save to Pinterest The skillet was still warm from breakfast when I decided to throw together something green and quick for lunch. I had bought a spiralizer on impulse weeks before, and it sat in the drawer like a guilty secret. That afternoon, with zucchini piling up from the farmers market and a jar of pesto in the fridge, I finally pulled it out. The zucchini curled into ribbons so easily, and when I tossed them with seared chicken and that bright, garlicky pesto, I realized Id been missing out on the simplest kind of summer meal.
I made this for my sister one evening after she mentioned wanting to eat lighter but still feel satisfied. She was skeptical about zucchini noodles at first, but after the first forkful, she went quiet in that way people do when food surprises them. By the end of the bowl, she was asking to borrow my spiralizer. That was the moment I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite sized pieces so they cook faster and soak up the pesto better, plus every bite gets a little golden edge.
- Olive oil: Use it twice, once for the chicken and again for the zucchini, it ties the whole dish together with a silky richness.
- Salt, black pepper, and dried Italian herbs: Simple seasonings that let the pesto shine without competing for attention.
- Medium zucchinis: Choose firm ones with smooth skin, they spiralize beautifully and hold their shape when sautéed briefly.
- Basil pesto: The heart of this bowl, whether you make it fresh or use a good jarred version, it brings everything to life.
- Lemon juice: Just half a lemon brightens the pesto and cuts through the richness, making each bite feel clean and vibrant.
- Grated Parmesan cheese: A sprinkle on top adds a salty, nutty finish that makes the whole bowl feel complete.
- Toasted pine nuts: They add a gentle crunch and a buttery warmth that contrasts perfectly with the tender zucchini.
- Fresh basil leaves: A few torn leaves on top make it look as good as it tastes and add a final pop of aroma.
Instructions
- Sear the chicken:
- Heat the olive oil in a large skillet over medium high heat until it shimmers. Add the chicken pieces in a single layer, season them well, and let them cook undisturbed for a few minutes to get that golden crust before flipping.
- Cook the zucchini noodles:
- In the same skillet, add a little more oil and toss in the spiralized zucchini with a pinch of salt. Sauté them quickly, just two or three minutes, so they soften slightly but stay crisp and fresh.
- Toss everything together:
- Turn off the heat, return the chicken to the pan, and add the pesto and lemon juice. Toss gently with tongs so every ribbon of zucchini and piece of chicken gets coated in that fragrant green sauce.
- Divide and garnish:
- Spoon the mixture into four bowls, then top each one with Parmesan, toasted pine nuts, and a few fresh basil leaves. Serve it right away while its still warm and aromatic.
Save to Pinterest One night, I served this to friends who werent sure about the whole zucchini noodle thing. They hesitated at first, but then someone said it tasted like summer in a bowl, and the conversation shifted from skepticism to recipe requests. It reminded me that sometimes the simplest dishes are the ones that bring people together, no fuss, just flavor and a little bit of color on the plate.
Making Your Own Pesto
I started making pesto from scratch after tasting a version my neighbor brought over, and now I keep a batch in the fridge almost every week. You just blend fresh basil, pine nuts, Parmesan, garlic, and olive oil until its smooth and vibrant. The homemade version tastes brighter and more alive than anything from a jar, and you can adjust the garlic or salt to exactly how you like it. It takes five minutes and transforms this bowl into something that feels truly homemade.
Choosing and Spiralizing Zucchini
The first time I spiralized zucchini, I picked ones that were too large and ended up with watery, seedy noodles that fell apart in the pan. Now I look for medium sized zucchinis with firm, unblemished skin, they spiralize cleanly and hold their texture. If you dont have a spiralizer, a julienne peeler works almost as well, it just takes a little longer. Pat the noodles dry with a towel before cooking to avoid excess moisture in the skillet.
Customizing Your Bowl
This recipe is forgiving and welcomes little changes depending on whats in your fridge or what youre craving. Sometimes I add cherry tomatoes for sweetness, or swap the chicken for shrimp when I want something lighter. You can also try spiralized carrots or sweet potatoes if you want a different texture or a hint of color. The pesto is flexible too, swap pine nuts for walnuts or make it dairy free with nutritional yeast instead of Parmesan.
- Add a handful of arugula or spinach for extra greens and a peppery bite.
- Drizzle a little balsamic glaze on top for a sweet, tangy finish.
- Double the pesto and save half in the fridge for quick pastas or sandwiches later in the week.
Save to Pinterest This bowl has become my go to on nights when I want something nourishing but dont want to spend an hour in the kitchen. It feels like a little celebration of summer, even on a Tuesday, and it always leaves me satisfied without feeling weighed down.
Recipe Questions & Answers
- → Can I prepare the zucchini noodles ahead of time?
Yes, spiralize the zucchini up to 24 hours in advance and store in the refrigerator. However, cook them just before serving to maintain their crisp texture and prevent excess moisture.
- → What are good substitutes for zucchini noodles?
Spiralized carrots, sweet potatoes, or regular pasta work well. For a different vegetable, try cucumber ribbons or spaghetti squash. Adjust cooking times based on your chosen ingredient's texture.
- → How should I make homemade pesto?
Blend 2 cups fresh basil, 1/3 cup pine nuts, 1/3 cup Parmesan, 1 garlic clove, and 1/2 cup olive oil until smooth. Season with salt and pepper. Store in an airtight container refrigerated for up to one week.
- → Is this dish suitable for dairy-free diets?
Absolutely. Use dairy-free pesto and omit the Parmesan cheese. Many plant-based pestos are available commercially, or make your own using dairy-free alternatives for equally delicious results.
- → How can I check for allergens in store-bought pesto?
Always review ingredient labels carefully, as commercial pestos may contain eggs, dairy, or other tree nuts beyond pine nuts. Contact manufacturers if you have severe allergies or cross-contamination concerns.
- → Can I meal prep this dish for the week?
Store cooked chicken and zucchini noodles separately from pesto in airtight containers for up to 3 days. Combine just before eating to prevent sogginess. Pesto keeps refrigerated for up to one week.