Pesto Zucchini Chicken Bowl (Printable)

Tender chicken, spiralized zucchini, and aromatic basil pesto combine in this light, fresh Mediterranean bowl.

# 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
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 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 among four bowls. Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Expert Tips:

01 -
  • It comes together in less than half an hour, perfect for busy weeknights when you want real food fast.
  • The zucchini noodles soak up the pesto beautifully without feeling heavy or starchy.
  • You can make it your own with homemade pesto or use a good jarred version and no one will know.
  • It's naturally low carb and gluten free, so it fits into almost any eating style without compromise.
02 -
  • Don't overcook the zucchini noodles or they'll turn watery and limp, just a quick toss in the hot pan is enough.
  • Add the pesto off the heat so it stays bright green and doesn't turn brown or bitter from high temperatures.
  • If your chicken pieces are uneven in size, the smaller ones will cook faster, so try to cut them as uniform as possible.
  • Spiralize the zucchini right before cooking to prevent them from releasing moisture and getting soggy.
03 -
  • Season your chicken generously before cooking, it makes all the difference and prevents bland bites.
  • Use a large skillet so the zucchini noodles have room to cook evenly without steaming in their own moisture.
  • Taste the pesto before adding it and adjust with extra lemon, salt, or Parmesan to suit your preference.
  • Toast the pine nuts in a dry pan over low heat until golden and fragrant, watching closely so they don't burn.
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