Pesto Zucchini Chicken Bowl (Printable Version)

Fresh chicken, spiralized zucchini, and basil pesto combine in this light, nutritious Mediterranean bowl. Quick, flavorful, and naturally gluten-free.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds), 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 pounds), 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. Sauté for 7-9 minutes until golden and cooked through. Transfer to a plate and cover to keep warm.
02 - Add 1 tablespoon olive oil to the same skillet. 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 gently until well combined and heated through.
04 - Divide pesto zucchini chicken mixture among four bowls. Top each with grated Parmesan, toasted pine nuts, and fresh basil if desired. Serve immediately.

# Expert Tips:

01 -
  • It feels indulgent but keeps you light, no heavy pasta weighing you down afterward.
  • You can have dinner on the table in half an hour with just one skillet and a spiralizer.
  • The pesto does all the flavor work, so you barely need to season anything else.
  • Leftovers taste even better the next day when the zucchini soaks up more of that herby oil.
02 -
  • Do not overcook the zucchini noodles or they will release water and turn your bowl into a puddle.
  • Always remove the skillet from heat before adding pesto, or it will separate and look oily instead of creamy.
  • Toast your pine nuts in a dry pan for two minutes, they burn fast but the nutty aroma is worth watching them closely.
03 -
  • Use a box grater if you don't have a spiralizer, just run the zucchini along the large holes for rustic ribbons.
  • Add a pinch of red pepper flakes to the pesto for a subtle kick that wakes up the whole bowl.
  • If your pesto is too thick, thin it with a tablespoon of the starchy water left in the pan after cooking the zucchini.
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