Pesto Zucchini Chicken Bowl (Printable)

A fresh Mediterranean bowl with tender chicken, zucchini noodles, and aromatic basil pesto. Light, nutritious, and ready in 35 minutes.

# 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 (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

# How-To Steps:

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.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet so cleanup is done before you even sit down to eat.
  • The zucchini noodles soak up the pesto without getting mushy if you time it right.
  • Its filling enough to feel like a real meal but light enough that you dont need a nap afterward.
  • You can prep the chicken and spiralize the zucchini in the morning and have dinner on the table in under ten minutes.
02 -
  • Dont overcook the zucchini noodles or theyll release water and make the whole bowl soggy, two to three minutes is all they need.
  • Let the chicken get a good sear before you stir it, that golden crust adds so much flavor to an otherwise simple dish.
  • Add the pesto off the heat so it doesnt separate or turn bitter from too much direct heat.
03 -
  • Pat the chicken pieces dry with a paper towel before seasoning so they brown instead of steam.
  • Warm your serving bowls in the oven for a minute so the dish stays hot longer at the table.
  • If your pesto feels too thick, thin it with a tablespoon of pasta water or chicken broth before tossing.
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