Pesto Zucchini Chicken Bowl (Printable)

Vibrant Mediterranean bowl with seared chicken, spiralized zucchini, and aromatic basil pesto. Light, fresh, and ready in under 35 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds), 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 pounds), 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

# Method:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian herbs. 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. Return cooked chicken to the pan. Add basil pesto and lemon juice. Toss gently until well combined and heated through.
04 - Divide the pesto zucchini chicken mixture evenly among four bowls.
05 - Top each bowl with grated Parmesan, toasted pine nuts, and fresh basil leaves. Serve immediately.

# Expert Pointers:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The zucchini noodles soak up pesto without getting mushy if you time it right.
  • Leftovers actually improve overnight as the flavors meld together in the fridge.
  • You can double the batch and meal prep four lunches in under 40 minutes.
02 -
  • Do not skip patting the chicken dry before seasoning or it will steam instead of sear and you will miss out on all that flavor.
  • Add the pesto off the heat or it will separate and turn oily instead of creamy.
  • Spiralize the zucchini right before cooking because it releases moisture as it sits and will make your bowl watery.
03 -
  • If your zucchini noodles release too much water, toss them with salt in a colander for five minutes, then squeeze gently before cooking.
  • Make a double batch of pesto and freeze half in ice cube trays so you always have some ready for a quick weeknight dinner.
  • Use a meat thermometer to check the chicken reaches 165 degrees F so you never have to cut into it and lose those juices.
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