Pesto Zucchini Chicken Bowl (Printable)

Tender chicken breast with zucchini noodles and basil pesto. A light, nutritious Mediterranean bowl ready in 35 minutes.

# 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

# How to Make It:

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 just 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. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The zucchini noodles soak up pesto like they were made for it, and you get all that flavor without the heaviness.
  • Youll feel good eating it, not weighed down or sluggish, just satisfied and energized.
  • Its one of those meals that looks impressive but requires almost no skill to pull off.
02 -
  • Dont cook the zucchini noodles for more than three minutes or theyll turn limp and watery, losing all their texture.
  • Let the skillet cool slightly before adding the pesto or the heat will turn it brown and bitter instead of bright and fragrant.
  • If your pesto is thick, thin it with a tablespoon of pasta water or olive oil so it coats everything smoothly.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for two to three minutes, watching them closely so they dont burn.
  • Squeeze the spiralized zucchini gently in a clean towel before cooking to remove excess moisture and keep the dish from getting watery.
  • Add a pinch of red pepper flakes to the pesto if you want a subtle kick that balances the richness.
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