Pesto Zucchini Chicken Bowl (Printable Version)

Tender chicken, spiralized zucchini, and aromatic basil pesto create a light, nutrient-packed bowl perfect for summer dinners.

# What You'll 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

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, and you can taste the freshness in every bite.
  • The zucchini noodles stay light and crisp, never soggy or heavy like pasta sometimes gets.
  • You can make it ahead and pack it for lunch without it losing its vibrant flavor.
  • Its naturally low carb and gluten free, but it never feels like youre missing anything.
02 -
  • Do not overcook the zucchini noodles or they will release too much water and turn mushy, just a quick toss in the hot pan is enough.
  • Let the chicken rest on a plate after cooking so it stays juicy, adding it back at the end keeps it tender.
  • If your pesto is too thick, loosen it with a tablespoon of pasta water or olive oil before tossing.
03 -
  • Toast the pine nuts in a dry skillet over low heat for a few minutes, they turn golden and fragrant and add so much more flavor than raw ones.
  • If youre meal prepping, keep the pesto separate and toss it with the chicken and zucchini just before eating so everything stays fresh and bright.
  • Use a hot skillet for the chicken so it gets a nice sear, but lower the heat slightly for the zucchini to prevent burning.
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