Pesto Zucchini Chicken Bowl (Printer-friendly)

Tender chicken, zucchini noodles, and aromatic basil pesto in a light, summery Mediterranean bowl. Simple, fresh, and ready in 35 minutes.

# What You'll 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

# 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 7-9 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. 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, toasted pine nuts, and fresh basil leaves if desired. Serve immediately.

# Expert advice:

01 -
  • It feels like indulgence but leaves you energized, not sluggish.
  • The whole thing comes together in less time than it takes to boil pasta.
  • Youll use one skillet and avoid a mountain of dishes.
  • The pesto does all the flavor work so you barely need to season.
02 -
  • Dont overcook the zucchini noodles or theyll turn watery and limp, losing their satisfying texture.
  • Toss the pesto in off the heat so it stays vibrant green and doesnt turn bitter from direct flame.
  • If your chicken pieces are uneven in size, flatten them slightly with your palm before cutting for more consistent cooking.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for two minutes, watching closely so they dont burn.
  • Use kitchen shears to snip the zucchini noodles in half if theyre too long and tangling on the fork.
  • Let the chicken rest on the plate for a minute after cooking so it stays juicy when you toss it back in.
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