Pesto Zucchini Chicken Bowl (Print version)

Fresh chicken and spiralized zucchini tossed with aromatic basil pesto. A light, nutritious Mediterranean-inspired meal for four.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 17.6 oz), 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 24.7 oz), 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 for garnish

# Directions:

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 fully 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 tender yet 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 zucchini chicken mixture evenly among four serving bowls.
05 - Top each bowl with grated Parmesan cheese, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, perfect for nights when you want real food without the fuss.
  • The zucchini noodles stay tender with a slight bite, soaking up every bit of that garlicky pesto.
  • You can prep the chicken and spiralize the zucchini ahead, then toss everything together when hunger strikes.
  • It feels indulgent but keeps you light, with tons of protein and very few carbs.
02 -
  • Do not overcook the zucchini noodles or they will turn mushy and release too much water, diluting the pesto.
  • Always remove the skillet from heat before adding the pesto to prevent it from breaking or turning bitter.
  • Use a paper towel to blot excess moisture from spiralized zucchini if they seem watery before cooking.
03 -
  • Spiralize your zucchini ahead of time and store it in the fridge wrapped in paper towels to absorb moisture.
  • Reserve a spoonful of pasta water or chicken broth to loosen the pesto if it gets too thick when tossing.
  • Let the chicken rest for a minute after cooking so it stays juicy and doesn't dry out when you toss it back in.
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