Save The first real heat wave of June hit, and I found myself staring at my stovetop with zero desire to turn on the oven. I had chicken thawing, a pile of zucchini from the farmers market, and a jar of pesto I'd impulse-bought the week before. What started as a way to avoid heating up the kitchen turned into one of those meals that felt lighter than air but somehow kept me full for hours. The smell of garlic and basil lifting off the skillet made the whole apartment feel like a café by the coast.
I made this for my sister when she was training for a half marathon and craving something filling but not heavy. She demolished her bowl in about four minutes flat, then asked if there was more. Watching someone that hungry look that satisfied reminded me why I love cooking for people. It wasn't fancy, but it was exactly what she needed, and that felt like enough.
Ingredients
- Boneless, skinless chicken breasts (500 g, cut into bite-sized pieces): Cutting them smaller means faster cooking and better pesto coverage in every bite.
- Olive oil (2 tablespoons total, divided): Use a decent one since it carries the pesto flavor through the whole dish.
- Salt (3/4 teaspoon total): Season in layers, chicken first, then zucchini, to build flavor without overdoing it.
- Black pepper (1/4 teaspoon): Freshly cracked makes a difference here, especially against the bright lemon.
- Dried Italian herbs (1/2 teaspoon, optional): I skip this if my pesto is already herb-heavy, but it adds a nice backup note if yours is mild.
- Zucchini (4 medium, about 700 g, spiralized): Look for firm ones without soft spots, they hold their shape better and don't turn to mush.
- Basil pesto (1/2 cup or 120 g): Homemade is stunning, but a good jarred one works beautifully when you're short on time.
- Lemon juice (from 1/2 lemon): This brightens everything and keeps the pesto from feeling too rich or oily.
- Grated Parmesan (1/4 cup or 25 g, optional): Adds a salty, nutty finish that makes each bowl feel a little more special.
- Toasted pine nuts (1/4 cup or 35 g, optional): A quick toast in a dry skillet brings out their buttery sweetness.
- Fresh basil leaves (for garnish): A handful torn over the top makes it look and smell like summer.
Instructions
- Sear the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces, season with salt, pepper, and Italian herbs, and let them cook undisturbed for about 3 minutes so they get a golden crust, then toss and cook another 4 to 6 minutes until cooked through.
- Cook the Zucchini Noodles:
- In the same skillet, add another tablespoon of olive oil and toss in the spiralized zucchini with a pinch of salt. Sauté for just 2 to 3 minutes, stirring gently, until they soften slightly but still have a little snap.
- Toss with Pesto:
- Turn off the heat and return the chicken to the skillet. Add the basil pesto and lemon juice, then toss everything together until every strand and piece is coated. The residual heat will warm the pesto without cooking it flat.
- Assemble the Bowls:
- Divide the mixture among four bowls, making sure each gets a good mix of chicken and noodles. Top with Parmesan, pine nuts, and torn basil if you like.
Pin it One evening I served this to friends on the back porch with a bottle of cold white wine, and someone said it tasted like vacation. That stuck with me because it really does feel like the kind of meal you'd eat barefoot with the windows open, where the cooking is easy and the mood is everything. Food that makes people slow down and relax is my favorite kind to make.
Making Your Own Pesto
If you've got ten minutes and a food processor, homemade pesto is absolutely worth it. Blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/3 cup grated Parmesan, 1 garlic clove, and 1/2 cup olive oil until smooth, then season with salt and pepper to taste. The flavor is brighter and more alive than anything from a jar, and you can adjust the garlic and cheese to exactly how you like it. I sometimes make a double batch and freeze half in an ice cube tray for quick weeknight meals.
Swapping the Noodles
Zucchini noodles are my go-to, but spiralized carrots or sweet potatoes work beautifully if you want something a little heartier or sweeter. Carrot noodles add a pop of color and a slight crunch, while sweet potato noodles turn this into more of a fall or winter bowl. Just note that sweet potato takes a minute or two longer to cook, so keep an eye on the texture and don't let them go mushy.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. I actually prefer them cold straight from the fridge, like a pesto pasta salad, but you can reheat gently in a skillet over low heat with a splash of water or olive oil to loosen things up. The zucchini will soften a bit more, but the flavors deepen overnight, so it's a fair trade.
- Add a handful of cherry tomatoes or roasted red peppers for extra color and sweetness.
- Swap chicken for shrimp or white fish if you want to keep it light and coastal.
- Toss in a handful of arugula or spinach right before serving for a peppery green boost.
Pin it This bowl has become my answer to those nights when I want something that feels special without any fuss. It's light, it's satisfying, and it always reminds me that the best meals don't need to be complicated.
Frequently Asked Questions
- → Can I use store-bought pesto for this dish?
Yes, store-bought basil pesto works perfectly and saves time. Just check the ingredient label for allergens like tree nuts and dairy. For dairy-free versions, many brands offer vegan options without Parmesan.
- → How do I prevent zucchini noodles from becoming watery?
Sauté the zucchini noodles for just 2-3 minutes over medium-high heat, stirring gently to avoid breaking them. This keeps them tender-crisp while minimizing moisture release. You can also pat spiralized zucchini with a paper towel before cooking.
- → What can I substitute for zucchini noodles?
Spiralized carrots or sweet potatoes work wonderfully as alternatives. For grain options, use regular pasta or whole wheat noodles, though this will increase carbs slightly. Spaghetti squash is another low-carb choice.
- → Is this dish suitable for meal prep?
Yes, you can prepare the chicken and pesto mixture ahead and store them separately in the refrigerator for up to 3 days. Spiralize zucchini fresh just before serving to maintain their texture. Assemble bowls when ready to eat.
- → How can I make this dairy-free?
Use vegan basil pesto made without Parmesan and skip the Parmesan topping. Replace with nutritional yeast or dairy-free cheese alternative if desired. Pine nuts provide richness and stay completely plant-based.
- → Can I make homemade pesto in advance?
Absolutely. Homemade pesto keeps refrigerated for up to 5 days in an airtight container. You can also freeze pesto in ice cube trays for individual portions that last up to 3 months. Thaw before using.