Pesto Zucchini Chicken Bowl (Print Version)

A vibrant Mediterranean bowl with sautéed chicken, spiralized zucchini, and aromatic basil pesto. Fresh, light, and ready in 35 minutes.

# Components:

→ 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 1.55 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. 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 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 Advice:

01 -
  • It tastes indulgent but leaves you feeling light and energized instead of weighed down.
  • Everything comes together in one skillet, so cleanup is almost as fast as cooking.
  • The zucchini noodles soak up the pesto beautifully without getting mushy or bland.
  • You can have dinner on the table in half an hour, even on your busiest weeknights.
02 -
  • Don't spiralize the zucchini ahead of time or they'll release water and turn soggy before you even start cooking.
  • If your skillet isn't big enough, cook the zucchini noodles in two batches so they sauté instead of steam.
  • Add the pesto off the heat to keep it vibrant and prevent the basil from browning or losing its fresh flavor.
03 -
  • Toss the zucchini noodles with a pinch of salt and let them sit in a colander for five minutes before cooking to draw out extra water.
  • If your pesto feels too thick, thin it with a tablespoon of pasta water or reserved chicken juice for a silkier coating.
  • Double the pesto recipe and freeze half in ice cube trays so you always have some ready for busy nights.
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