Pin this The first time I spiralized a zucchini, I felt a little silly cranking that gadget like some infomercial demo. But when those green ribbons started piling up, something clicked. I tossed them with leftover pesto and some chicken I had grilled earlier, and suddenly dinner felt light, bright, and almost too easy. My partner walked in, took one bite, and asked if we could eat like this every week.
I made this bowl on a Tuesday after a long day when I wanted something that felt nourishing but didn't require much brainpower. The kitchen smelled like garlic and basil within minutes, and I remember standing at the stove, flipping chicken pieces and feeling my shoulders relax. My neighbor stopped by just as I plated it, and I handed her a bowl without a word. She sat at my counter, ate in silence, then asked for the recipe before she even finished.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite sized pieces so they cook faster and get more golden edges, which means more flavor in every forkful.
- Olive oil: A good fruity olive oil makes a difference here since it carries the pesto and coats the zucchini without making it greasy.
- Salt and black pepper: Simple seasoning lets the pesto shine, but don't skip the salt on the chicken or it will taste flat.
- Dried Italian herbs: Optional, but a pinch adds warmth and makes the kitchen smell like a trattoria.
- Zucchini: Choose firm, medium sized ones because they spiralize cleanly and don't turn mushy when you sauté them.
- Basil pesto: Store bought works great, but if you have fresh basil on hand, homemade pesto takes this bowl to another level.
- Lemon juice: Brightens everything and keeps the pesto from feeling too heavy or one note.
- Parmesan cheese: A little grated on top adds salty richness and a reason to lick your fork.
- Pine nuts: Toasting them brings out a buttery crunch that contrasts perfectly with the tender zucchini.
- Fresh basil leaves: A few torn leaves on top make the bowl look alive and add a pop of freshness.
Instructions
- Cook the chicken:
- Heat olive oil in a large skillet over medium high heat, then add the chicken pieces seasoned with salt, pepper, and Italian herbs. Sauté for 7 to 9 minutes, turning occasionally, until golden and cooked through, then transfer to a plate and cover loosely.
- Sauté the zucchini noodles:
- In the same skillet, add another tablespoon of olive oil and toss in the spiralized zucchini with a pinch of salt. Cook for 2 to 3 minutes, stirring gently, until just tender but still with a bite.
- Toss everything together:
- Remove the skillet from heat and return the chicken to the pan. Add the pesto and lemon juice, then toss gently until everything is coated and warmed through.
- Assemble the bowls:
- Divide the pesto zucchini chicken mixture among four bowls. Top each with grated Parmesan, toasted pine nuts, and fresh basil leaves if you like.
- Serve immediately:
- This dish is best enjoyed right away while the zucchini still has texture and the chicken is warm. Grab a fork and dig in.
Pin this One evening, I made this bowl for a friend who was between jobs and feeling low. We sat outside on my tiny balcony, ate slowly, and didn't talk much. Halfway through, she looked up and said it tasted like hope. I laughed, but I knew what she meant. Sometimes food can do that.
Making It Your Own
I've swapped the zucchini for spiralized carrots when I wanted something sweeter, and once I used sweet potato noodles for a heartier version. You can also toss in cherry tomatoes, roasted red peppers, or even a handful of arugula right before serving. If you're dairy free, skip the Parmesan and use a vegan pesto, and the bowl still tastes bright and complete.
Storage and Leftovers
I store leftovers in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. The zucchini softens a bit more, but it's still delicious eaten cold or gently reheated in a skillet. If you're meal prepping, keep the pesto separate and toss it in just before eating so the zucchini doesn't get soggy.
Final Touches
This bowl is endlessly flexible, so don't stress if you're missing an ingredient or two. The key is balancing the richness of the pesto with the brightness of the lemon and the freshness of the zucchini. A few small adjustments can make it feel like a completely different meal every time you make it.
- Toast the pine nuts in a dry skillet for a minute or two until fragrant and golden.
- Use a vegetable peeler if you don't have a spiralizer, you'll get flat ribbons instead of noodles but they work just as well.
- Add a pinch of red pepper flakes if you want a little heat to cut through the richness.
Pin this This bowl has become my go to when I want something that feels special without the fuss. I hope it becomes one of yours too.
Recipe Questions
- → Can I prepare the components ahead of time?
Yes, you can cook the chicken and zucchini noodles separately up to 2 hours in advance. Store them in separate containers in the refrigerator. Combine with pesto just before serving to maintain the crispness of the zucchini noodles.
- → What's the best way to spiralize zucchini without excess moisture?
After spiralizing, place zucchini noodles on paper towels and gently press to remove excess moisture. This prevents the final dish from becoming watery. Pat dry before cooking for the best texture.
- → Can I use frozen chicken for this dish?
Thaw frozen chicken completely before cooking for even heat distribution and proper searing. Never add frozen chicken directly to the skillet, as it won't cook uniformly and may remain undercooked inside.
- → How do I make homemade pesto if I don't have store-bought?
Blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/3 cup grated Parmesan, 1 minced garlic clove, and 1/2 cup olive oil until smooth. Adjust seasoning with salt and pepper. Store in an airtight container for up to 5 days.
- → What vegetables work well as zucchini alternatives?
Spiralized carrots, sweet potatoes, or even regular pasta work beautifully. Adjust cooking times based on the vegetable's density. Carrots may need slightly longer, while tender vegetables like cucumber require minimal heat.
- → Is this dish suitable for meal prep?
Store components separately to maintain texture. Keep chicken and zucchini noodles in airtight containers for up to 3 days. Pesto and garnishes should be added fresh when ready to eat for optimal flavor and texture.