Save to Pinterest My kitchen smelled like summer the afternoon I tossed hot chicken with cold pesto and watched the green sauce melt into every crevice. I had bought a spiralizer on impulse and needed to justify it, so I grabbed zucchini instead of pasta and never looked back. The lemony brightness against tender chicken felt like eating outside even though I was standing at my stove in socks. It came together faster than I expected, and I ate straight from the skillet because plating felt unnecessary. That bowl became my weeknight escape when I wanted something light but satisfying.
I made this for friends who claimed they hated zucchini, and they went quiet after the first bite. One of them asked if I had added cream because the pesto made everything taste richer than it looked. We sat on the porch with our bowls, pine nuts crunching between bites, and nobody mentioned the missing carbs. That night taught me that texture matters as much as flavor when youre swapping noodles for vegetables.
Ingredients
- Boneless skinless chicken breasts (500 g): Cut them into bite sized pieces so they cook faster and catch more pesto in every forkful.
- Olive oil (2 tablespoons total): Use it twice, once for browning the chicken with good color and once to keep the zucchini from sticking.
- Dried Italian herbs (1/2 teaspoon): Optional but worth it for a subtle background note that makes the chicken taste intentional instead of plain.
- Medium zucchinis (4, about 700 g): Spiralize them into noodles and dont overcook or they turn mushy and release too much water.
- Basil pesto (1/2 cup): Store bought works beautifully, but homemade pesto with fresh basil and good olive oil makes this bowl unforgettable.
- Lemon juice (from 1/2 lemon): Brightens the pesto and cuts through the richness so each bite feels clean and vibrant.
- Grated Parmesan (1/4 cup): Adds salty sharpness on top and a little goes a long way for finishing the bowl.
- Toasted pine nuts (1/4 cup): Their buttery crunch is the secret texture that makes this feel restaurant quality.
- Fresh basil leaves: A handful scattered on top makes the bowl look alive and smell incredible.
Instructions
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium high heat and add the chicken pieces seasoned with salt, pepper, and Italian herbs. Let them sizzle undisturbed for a minute before tossing, and cook for 7 to 9 minutes until golden and cooked through, then transfer to a plate and cover.
- Cook the zucchini noodles:
- Add another tablespoon of olive oil to the same skillet and toss in the spiralized zucchini with a pinch of salt. Saute for only 2 to 3 minutes, moving them gently so they stay crisp and dont turn soggy.
- Combine everything:
- Remove the skillet from heat and return the chicken to the pan. Add the basil pesto and lemon juice, then toss everything together until the sauce coats every piece and the chicken warms back through.
- Assemble the bowls:
- Divide the pesto zucchini chicken mixture among four bowls. Top each one with grated Parmesan, toasted pine nuts, and fresh basil leaves if you have them, then serve immediately while its warm.
Save to Pinterest The first time I served this to my sister, she ate two bowls and asked why I never made it before. We were supposed to go out for dinner, but I had chicken and zucchini to use up, so I threw this together instead. She said it tasted better than anything we would have ordered, and I realized that simple food made with good ingredients always wins. Now she texts me for the recipe every few months, and I remind her its just pesto and zucchini.
Making Your Own Pesto
Homemade pesto takes five minutes and tastes leagues better than most jarred versions. Blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/3 cup grated Parmesan, 1 garlic clove, and 1/2 cup olive oil until smooth, then season with salt and pepper to taste. I make a double batch and freeze half in ice cube trays so I always have it ready. The garlic mellows as it sits, and the basil stays vibrant if you drizzle a little olive oil on top before storing.
Swapping the Zucchini
Spiralized carrots or sweet potatoes work if you want something heartier or slightly sweet. Carrot noodles hold up better and add a pop of orange that looks beautiful in the bowl. Sweet potato noodles need an extra minute or two to soften, and they soak up pesto like a dream. I tried cucumber noodles once, but they were too watery and didnt heat well, so stick with firmer vegetables.
Storing and Reheating
Leftovers keep in the fridge for up to three days and actually taste better the next day when the zucchini has absorbed more pesto. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. I prefer eating it cold straight from the fridge because the flavors are sharper and the texture stays more interesting.
- If meal prepping, store the chicken and zucchini separate from the pesto and toss everything together when youre ready to eat.
- Toast extra pine nuts and keep them in a jar so you can add crunch to any bowl throughout the week.
- Squeeze fresh lemon juice over the bowl right before serving to wake up the flavors if its been sitting.
Save to Pinterest This bowl reminds me that weeknight dinners dont need to be complicated to feel special. Keep good pesto in the fridge and a spiralizer within reach, and youll always have something bright and satisfying to fall back on.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the components separately. Cook the chicken and store it in the refrigerator for up to 3 days. Spiralize the zucchini and keep it in an airtight container. Combine them fresh when ready to serve for the best texture and flavor.
- → What's the best way to spiralize zucchini?
Use a spiralizer tool or julienne peeler for thin, noodle-like strands. Pat the zucchini dry before spiralizing to prevent excess moisture. Sauté for just 2-3 minutes to maintain a crisp-tender texture and prevent mushiness.
- → How do I make homemade basil pesto?
Blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/3 cup Parmesan, 1 garlic clove, and 1/2 cup olive oil until smooth. Season with salt and pepper to taste. Store in the refrigerator for up to one week in an airtight container.
- → What are good substitutes for zucchini noodles?
Try spiralized carrots, sweet potatoes, or regular pasta alternatives. Cucumber noodles work for a no-cook option. Adjust cooking times based on your chosen vegetable to achieve your preferred tenderness.
- → Is this suitable for a dairy-free diet?
Yes, easily adapt this dish by using vegan pesto and omitting the Parmesan cheese. Check store-bought pesto labels carefully, as some contain dairy or eggs. Use nutritional yeast as a cheesy alternative if desired.