Pesto Zucchini Chicken Bowl (Print Version)

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

# What You'll 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 (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 Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and 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. Return cooked chicken to the pan. Add basil pesto and lemon juice. Toss everything gently until well combined and heated through.
04 - Divide the pesto chicken and zucchini noodle mixture evenly among four bowls.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Additional Tips::

01 -
  • It comes together in under 40 minutes without breaking a sweat or turning your kitchen into a sauna.
  • The zucchini noodles give you all the satisfaction of pasta but leave you energized instead of sluggish.
  • Pesto does all the heavy lifting for flavor, so you barely need to season anything else.
  • Leftovers actually taste better the next day once the lemon and basil have mingled overnight.
02 -
  • Don't overcook the zucchini noodles or they'll release water and turn your bowl into a soggy puddle.
  • Let the chicken rest on the plate for a minute after cooking so it stays juicy when you toss it back in.
  • If your pesto tastes too sharp or oily, a squeeze of lemon and a pinch of salt will balance it out perfectly.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for 2 to 3 minutes, watching closely, because they go from golden to burnt in seconds.
  • Use a spiralizer with a thick noodle blade so the zucchini holds up better and doesn't turn to mush when tossed with the hot chicken.
  • If you're dairy-free, swap regular pesto for a vegan version made with nutritional yeast and skip the Parmesan on top.
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