Pesto Zucchini Chicken Bowl (Printable)

Fresh and vibrant bowl with tender chicken, zucchini noodles, and aromatic basil pesto—light, summery, and packed with flavor.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, 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, spiralized
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Pesto

09 - 1/2 cup basil pesto
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

# 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, and sauté for 7 to 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 to 3 minutes, tossing gently, until just tender but still crisp.
03 - Remove skillet from heat. Add cooked chicken back 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, if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The zucchini noodles soak up pesto without weighing you down the way pasta can on a warm evening.
  • Leftovers actually taste better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Don't overcook the zucchini noodles or they will release water and turn your bowl into a puddle.
  • Let the skillet cool slightly before adding the pesto so it doesn't break and turn oily.
  • Season the chicken well before cooking because the pesto alone won't add enough salt to the meat.
03 -
  • Pat the chicken dry before cooking so it browns instead of steaming in the pan.
  • Toss the zucchini noodles with a tiny bit of salt and let them sit for a few minutes, then blot with a paper towel to remove excess moisture before cooking.
  • Buy a good quality pesto or make your own with extra garlic and lemon for a brighter, more vibrant flavor.
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