Pin It Last spring, I was standing in my kitchen with four enormous zucchinis from a neighbor who swore I'd love them spiralized. I had chicken thawed, a jar of pesto in the fridge, and no plan whatsoever. Twenty minutes later, I was eating what felt like the brightest, cleanest dinner I'd had in months. The lemon cut through the richness of the pesto, the zucchini stayed crisp, and the chicken soaked up every bit of that garlicky basil flavor.
I made this for my sister during her low carb phase, and she actually asked for seconds. She kept saying it didn't taste like diet food, which is exactly the point. We sat outside with our bowls, pine nuts crunching between bites, and she admitted she'd been avoiding zucchini noodles because she thought they'd be soggy and sad. This version changed her mind completely.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even bite sized pieces so they cook uniformly and stay juicy, not rubbery.
- Olive oil: Used twice, once for the chicken and once for the zucchini, it brings everything together without feeling greasy.
- Salt, black pepper, and dried Italian herbs: Simple seasoning that lets the pesto be the star without competing flavors.
- Zucchini: Spiralized into noodles, they add volume and freshness while staying firm if you don't overcook them.
- Basil pesto: The heart of this dish, whether homemade or store bought, it coats everything in that unmistakable summery brightness.
- Lemon juice: Just half a lemon lifts the whole bowl and keeps the pesto from feeling too heavy.
- Parmesan cheese: A salty, nutty finish that melts slightly into the warm zucchini.
- Pine nuts: Toasted until golden, they add crunch and a buttery richness you can't skip.
- Fresh basil leaves: A handful torn on top makes it look like something from a cafe.
Instructions
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat until it shimmers. Add the chicken pieces, season them, and let them sear undisturbed for a couple minutes before tossing, so they get that golden crust.
- Cook the zucchini noodles:
- In the same skillet, add a fresh drizzle of oil and toss in the spiralized zucchini with a pinch of salt. Saute for just two to three minutes, they should still have a bite and not turn to mush.
- Combine with pesto:
- Take the skillet off the heat, return the chicken, and fold in the pesto and lemon juice. Toss gently so every strand of zucchini gets coated without breaking apart.
- Serve it up:
- Divide the mixture among four bowls while it's still warm. Finish with Parmesan, pine nuts, and torn basil leaves for color and crunch.
Pin It One Sunday afternoon, I made a double batch of this and portioned it into containers for the week. By Wednesday, I was eating it cold straight from the fridge, standing at the counter, and it still tasted vibrant. That's when I realized this wasn't just a quick dinner, it was the kind of recipe that makes meal prep feel less like a chore and more like taking care of yourself.
Making Your Own Pesto
If you have a food processor and five minutes, homemade pesto is worth it. Toss in two cups of fresh basil, a third cup each of pine nuts and Parmesan, one garlic clove, and half a cup of olive oil. Pulse until smooth, taste it, and adjust the salt. The flavor is brighter and more vibrant than anything from a jar, and you can control the garlic intensity.
Swapping the Zucchini
I've made this with spiralized carrots when I had them on hand, and the sweetness played beautifully with the savory pesto. Sweet potato noodles work too, though they need an extra minute or two in the pan. Just remember that heartier vegetables will change the texture, so adjust your cooking time and don't expect the same light crispness as zucchini.
Storing and Reheating
This keeps in the fridge for up to three days in an airtight container. The zucchini will soften a bit as it sits, but the flavors deepen. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if it looks dry.
- You can eat it cold as a salad style bowl, and it's surprisingly satisfying that way.
- If you're meal prepping, store the toppings separately so the pine nuts stay crunchy.
- Avoid microwaving on high, it turns the chicken rubbery and the pesto grainy.
Pin It This bowl has become my go to when I want something that feels nourishing without any fuss. It reminds me that good food doesn't have to be complicated, just fresh, flavorful, and made with a little attention.
Recipe FAQs
- → Can I make this bowl ahead for meal prep?
Yes, you can prepare the chicken and zucchini noodles separately and store them in airtight containers for up to 3 days. Toss with pesto just before serving to keep the zucchini noodles from becoming too soft.
- → What's the best way to cook zucchini noodles?
Sauté them in a hot skillet for just 2-3 minutes with minimal oil and salt. This keeps them tender-crisp while releasing excess moisture. Avoid overcooking, as they can become mushy.
- → How do I make homemade pesto?
Blend fresh basil leaves, pine nuts, grated Parmesan, garlic, and olive oil until smooth. Season with salt and pepper to taste. Store in the refrigerator for up to a week or freeze for longer shelf life.
- → Can I substitute chicken with other proteins?
Absolutely. Try grilled shrimp, firm tofu, chickpeas, or white fish as excellent alternatives. Adjust cooking times based on the protein you choose.
- → What vegetables can I add to customize this bowl?
Cherry tomatoes, roasted bell peppers, cucumber, sun-dried tomatoes, or steamed broccoli all work beautifully. Add them raw or cooked depending on your preference for texture.
- → Is this suitable for a dairy-free diet?
Yes. Use dairy-free pesto (made with vegan alternatives) and skip the Parmesan cheese, or substitute with nutritional yeast for a cheesy flavor without dairy.