Pesto Zucchini Chicken Bowl

The first time I spiralized a zucchini, I ended up with more confetti than noodles. My spiralizer wobbled, my grip was all wrong, and I nearly gave up and reached for a box of pasta. But my neighbor swore by zucchini noodles for summer dinners, so I tried again—slowly, steadily—and suddenly I had long, delicate ribbons that looked almost too pretty to cook. That evening, I tossed them with pesto and chicken, and the bowl I made felt bright, clean, and surprisingly satisfying.

I made this bowl for a friend recovering from surgery who needed meals that felt nourishing but not heavy. She took one bite and said it tasted like sunshine, which made me laugh, but I knew what she meant. The basil, the lemon, the tender chicken—it all felt revitalizing. Since then, I've made it dozens of times, often on nights when I want something good for my body without sacrificing flavor.

Ingredients

• Boneless, skinless chicken breasts: I cut them into bite-sized pieces so they cook quickly and evenly, and every forkful has protein.
• Olive oil: Used twice—once for the chicken, once for the zucchini—it adds richness without overwhelming the dish.
• Salt, black pepper, and Italian herbs: Simple seasoning that lets the pesto shine while giving the chicken a savory base.
• Zucchini: Choose firm, medium-sized ones; they spiralize best and hold their shape when sautéed briefly.
• Basil pesto: The heart of this bowl, whether you make it yourself or buy a good jar, it ties everything together with herby, garlicky brightness.
• Lemon juice: A squeeze of fresh lemon wakes up the pesto and keeps the flavors lively.
• Parmesan cheese, pine nuts, and fresh basil: Optional garnishes that add texture, richness, and a restaurant-quality finish.

Instructions

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces, season them well, and let them sizzle undisturbed for a minute before stirring—this creates golden, flavorful edges.

Cook the zucchini noodles:

In the same skillet, add a bit more oil and toss in the spiralized zucchini with a pinch of salt. Sauté for just 2 to 3 minutes, stirring gently, so they soften slightly but stay crisp and don't release too much water.

Combine everything:

Turn off the heat, return the chicken to the pan, and add the pesto and lemon juice. Toss everything together until every strand and piece is coated in that vibrant green sauce.

Plate and garnish:

Divide the mixture among four bowls and top with Parmesan, toasted pine nuts, and fresh basil if you like. Serve right away while it's warm and fragrant.

Save

One summer evening, I served this bowl on the patio with a glass of cold white wine, and my husband said it was the kind of meal that made him forget we were trying to eat lighter. It didn't feel like a compromise or a diet dish—it just felt good. That's when I realized this recipe had earned a permanent spot in our rotation.

Making Your Own Pesto

I started making pesto from scratch after tasting a friend's version at a potluck, and now I can't go back to jarred unless I'm in a real rush. You just blend fresh basil, pine nuts, Parmesan, garlic, and olive oil until smooth, adjusting salt and pepper to taste. It takes five minutes and tastes infinitely brighter, plus you can control the garlic level and the texture.

Swapping the Noodles

If you don't have zucchini or want to try something different, spiralized carrots or sweet potatoes work beautifully in this bowl. Carrots add a touch of sweetness and crunch, while sweet potato noodles bring a heartier, slightly earthy flavor. Just remember that sweet potato takes a minute or two longer to soften, so adjust your cooking time accordingly.

Storing and Reheating

I've packed this bowl for lunch more times than I can count, and it holds up well in the fridge for up to two days. Store the chicken and zucchini together in an airtight container, and if you're planning to reheat, do it gently in a skillet over low heat or in the microwave in short bursts. The zucchini will soften a bit more, but the flavors stay bright and satisfying.

• Add a drizzle of olive oil or a squeeze of lemon before reheating to refresh the dish.
• If meal prepping, consider keeping the garnishes separate so the pine nuts stay crunchy.
• For a cold version, toss everything together and enjoy it as a pesto pasta salad.

Save

This bowl has become my go-to when I want something that feels indulgent but leaves me energized instead of weighed down. I hope it brings you the same kind of easy, flavorful comfort it's brought to my table.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, cook and refrigerate the chicken for up to 3 days. Reheat gently before combining with zucchini noodles and pesto to ensure even flavors and texture.

→ What's the best way to spiralize zucchini without excess moisture?

After spiralizing, pat the zucchini noodles dry with paper towels and salt lightly. Let sit for 5 minutes, then pat again. This prevents a watery bowl while keeping noodles tender.

→ Can I make pesto from scratch with this meal?

Absolutely. Prepare homemade pesto in a food processor by blending fresh basil, pine nuts, Parmesan, garlic, and olive oil. Make it while the chicken cooks to save time.

→ Is this suitable for meal prep?

Store components separately for best results. Keep pesto, chicken, and zucchini noodles in individual containers and assemble when ready to eat. Components stay fresh up to 3 days refrigerated.

→ What protein alternatives work well with this bowl?

Try grilled shrimp, seared scallops, tofu, or baked white fish. Each pairs beautifully with the pesto and zucchini while maintaining the light, fresh character of this Mediterranean bowl.

→ How do I prevent the pesto from separating during storage?

Store pesto in an airtight container with a thin layer of olive oil on top, which creates a protective seal. Add a squeeze of lemon juice to help preserve color and flavor.