Pesto Zucchini Chicken Bowl (Printer-friendly)

Tender chicken, spiralized zucchini, and aromatic basil pesto combine in this fresh, light Mediterranean bowl.

# 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

# 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. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The zucchini noodles stay light and crisp, never soggy or sad.
  • You can make it dairy free or add extra Parmesan without changing a thing about how easy it is.
  • Leftovers actually taste better the next day when the pesto soaks into everything.
02 -
  • Don't skip patting the zucchini noodles dry with a towel after spiralizing, or they'll water down your pesto.
  • Add the pesto off the heat so it stays vibrant green and doesn't turn dull and bitter from overcooking.
  • If your skillet isn't big enough, cook the chicken in batches so it sears instead of steams.
03 -
  • If your zucchini noodles seem watery, salt them lightly, let them sit for five minutes, then squeeze out the excess liquid with a clean towel.
  • Make a double batch of homemade pesto and freeze half in ice cube trays so you always have some ready to go.
  • Use chicken thighs instead of breasts if you want more flavor and a little extra richness that stands up to the pesto.
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