Pin it The smell of basil on a cutting board still makes me think of late summer evenings when I wanted something fast but not boring. I had bought a spiralizer on a whim and didnt know what to do with it until I stood in front of a pile of zucchini at the farmers market. This bowl came together almost by accident, just chicken, pesto, and ribbons of zucchini that cooked in minutes. It felt like cheating because it tasted so bright and full without any of the heaviness I was trying to avoid.
I made this for a friend who swore she hated zucchini and watched her go back for seconds without saying a word. She texted me the next day asking for the recipe, which is how I knew it worked. Sometimes the best compliment is just someone quietly finishing their bowl and looking a little surprised.
Ingredients
- Boneless skinless chicken breasts: Cut them into bite sized pieces so they cook fast and evenly, and every forkful has a little protein without feeling like youre eating a whole slab of meat.
- Olive oil: Use it twice, once for the chicken and once for the zucchini, because it carries the garlic and herb flavors into everything without overpowering the pesto.
- Salt and black pepper: Season the chicken well before it hits the pan or itll taste bland next to all that bright pesto.
- Dried Italian herbs: Optional but helpful if your pesto is on the mild side, it adds a little extra warmth without any extra work.
- Medium zucchinis: Look for firm ones that arent too thick or theyll release too much water and turn your noodles into mush.
- Basil pesto: The star of the dish, use a good quality storebought jar or make your own if you have basil sitting around.
- Lemon juice: Just half a lemon brightens everything and keeps the pesto from feeling too heavy or oily.
- Grated Parmesan cheese: A little goes a long way and it melts just slightly into the warm noodles.
- Toasted pine nuts: They add crunch and a buttery richness that makes the bowl feel a little fancy.
- Fresh basil leaves: Torn over the top at the end, they smell amazing and remind you this is a summer dish even in the middle of winter.
Instructions
- Cook the chicken:
- Heat olive oil in a large skillet over medium high heat and add the seasoned chicken pieces in a single layer. Let them sear without moving them too much so they get golden brown, then cook through for about seven to nine minutes.
- Saute the zucchini noodles:
- In the same skillet, add a bit more olive oil and toss in the spiralized zucchini with a pinch of salt. Stir gently for two to three minutes until theyre just tender but still have a little snap.
- Combine everything with pesto:
- Turn off the heat, add the chicken back in, then spoon in the pesto and squeeze in the lemon juice. Toss it all together until everything is coated and warmed through.
- Divide into bowls:
- Spoon the mixture into four bowls, making sure each one gets a good mix of chicken and zucchini.
- Garnish and serve:
- Top each bowl with Parmesan, toasted pine nuts, and a few fresh basil leaves. Serve right away while its still warm and fragrant.
Pin it This bowl became my go to on nights when I was too tired to think but still wanted to feel like I fed myself something real. It tastes like effort even though it takes less time than ordering takeout. Theres something satisfying about twirling zucchini noodles on a fork and knowing you didnt need pasta to feel full.
How to Spiralize Zucchini Without a Mess
I learned the hard way to spiralize over a big bowl or a clean kitchen towel because those noodles fly everywhere. Stop spiralizing when you get to the seedy core, it just turns into mush anyway. If you dont have a spiralizer, a julienne peeler works fine and gives you thinner ribbons that cook even faster.
Making Your Own Pesto
Homemade pesto takes five minutes in a blender and tastes completely different from the jarred stuff, more grassy and bright. I toast the pine nuts first in a dry skillet until theyre golden and fragrant, it makes the whole thing taste richer. If you make extra, it keeps in the fridge for a week with a thin layer of olive oil on top to keep it green.
Swaps and Variations
You can swap the chicken for shrimp and cook them in half the time, or leave out the protein entirely and add white beans for something vegetarian. Spiralized carrots or sweet potato work if you want something a little heartier than zucchini, just give them an extra minute in the pan. For a dairy free version, use vegan pesto and skip the Parmesan or replace it with nutritional yeast for a cheesy flavor without the cheese.
- Try adding cherry tomatoes in the last minute of cooking for a pop of sweetness and color.
- Toss in a handful of baby spinach or arugula right before serving for extra greens.
- Drizzle a little balsamic glaze over the top if you like a hint of tang with your pesto.
Pin it This is the kind of bowl that makes you feel good while youre eating it and even better after. Keep the ingredients on hand and youll never be more than twenty minutes away from something bright, filling, and completely satisfying.
Recipe FAQs
- → Can I prepare the chicken and zucchini noodles ahead of time?
Yes, you can cook both components separately and store them in the refrigerator for up to 3 days. Assemble and dress with pesto just before serving to maintain the zucchini's crisp texture and prevent the chicken from drying out.
- → What's the best way to spiralize zucchini for this dish?
Use a spiralizer tool for uniform noodle thickness, which ensures even cooking. A julienne peeler also works well for thinner strands. Pat the zucchini dry before spiralizing to remove excess moisture and prevent a watery final dish.
- → How do I make homemade basil pesto?
Blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/3 cup Parmesan, 1 garlic clove, and 1/2 cup olive oil until smooth. Season with salt and pepper to taste. Store in an airtight container for up to a week, or freeze for longer storage.
- → What vegetables can substitute for zucchini noodles?
Spiralized carrots, sweet potatoes, or regular pasta work well as alternatives. For a heartier version, try spiralized beets or zucchini blended with yellow squash. Adjust cooking times based on vegetable density.
- → Is this dish suitable for dietary restrictions?
Yes, it's naturally gluten-free and low-carb. For dairy-free, substitute with vegan pesto and omit Parmesan. Always check store-bought pesto labels for potential allergens, particularly tree nuts and eggs.
- → How should I store leftovers?
Store cooked components separately in airtight containers for up to 3 days. Keep pesto separate from noodles and chicken to maintain texture. Reheat gently before serving or enjoy cold as a salad the next day.