Pesto Zucchini Chicken Bowl (Printer View)

Tender chicken breast, zucchini noodles, and basil pesto combine in this light, vibrant Mediterranean bowl. Fresh, flavorful, and gluten-free.

# 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 1.5 lbs), spiralized
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Pesto

09 - 1/2 cup (4.2 oz) basil pesto
10 - Juice of 1/2 lemon

→ Garnishes

11 - 1/4 cup (0.9 oz) grated Parmesan cheese
12 - 1/4 cup (1.2 oz) toasted pine nuts
13 - Fresh basil leaves for garnish

# Method:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, and Italian herbs. Sauté for 7 to 9 minutes until golden and fully cooked through. Transfer to a plate and cover to keep warm.
02 - Add 1 tablespoon olive oil to the same skillet. Add spiralized zucchini and 1/4 teaspoon salt. Sauté for 2 to 3 minutes, tossing gently, until 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 if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, even on nights when youre running on fumes.
  • The zucchini noodles stay light and crisp, never soggy or sad.
  • You get all the richness of pesto without feeling weighed down afterward.
  • Its naturally low carb and gluten free, so it works for nearly everyone at the table.
02 -
  • Dont overcook the zucchini noodles or theyll turn mushy and release too much water, making the whole bowl soggy.
  • Always remove the skillet from heat before adding the pesto so it doesnt break down and lose its bright green color.
  • If your chicken pieces are uneven in size, theyll cook unevenly, so take an extra minute to cut them uniformly.
03 -
  • Use a paper towel to gently pat the zucchini noodles dry after spiralizing to remove excess moisture before cooking.
  • If you dont have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make long ribbons instead.
  • Toast your pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until theyre golden and fragrant.
  • Add a pinch of red pepper flakes to the chicken while it cooks if you want a little heat.
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