Save My neighbor showed up one Saturday afternoon with a spiralizer and a basket of zucchini from her garden. I had no idea what to do with either, but she promised me something better than pasta. We ended up making this bowl together, and I was stunned by how much flavor could come from something so simple. The pesto clung to every strand of zucchini, and the chicken stayed juicy and golden. I've kept that spiralizer on my counter ever since.
I made this for my family on a humid July evening when no one wanted anything heavy. My youngest kept calling the zucchini noodles green spaghetti, and my husband went back for seconds without saying a word. That quiet approval meant more than any compliment. Now it's our go to meal when the farmers market is overflowing with zucchini and basil.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite sized pieces so they cook quickly and evenly, and every forkful has tender protein mixed with the noodles.
- Olive oil: Use a good quality one since it carries the flavor of the pesto and keeps the chicken from sticking to the pan.
- Salt, black pepper, and dried Italian herbs: These simple seasonings bring out the natural sweetness of the chicken without competing with the pesto.
- Zucchini: Choose firm, medium sized ones because they spiralize cleanly and hold their shape better than oversized, watery zucchini.
- Basil pesto: Whether you make it fresh or buy a jar, this is the soul of the dish, so pick one that smells bright and garlicky.
- Lemon juice: Just half a lemon brightens everything and cuts through the richness of the pesto and pine nuts.
- Parmesan cheese, pine nuts, and fresh basil: These garnishes add texture, nuttiness, and a pop of color that make the bowl feel complete.
Instructions
- Sear the chicken:
- Heat the olive oil in a large skillet over medium high heat until it shimmers, then add the chicken pieces in a single layer. Let them cook undisturbed for a few minutes so they get golden and caramelized, then toss and cook until no pink remains.
- Cook the zucchini noodles:
- Add another tablespoon of olive oil to the same skillet, toss in the spiralized zucchini with a pinch of salt, and sauté just until they soften slightly but still have a little bite. Overcooking turns them watery, so keep an eye on them.
- Combine everything:
- Turn off the heat, return the chicken to the skillet, and stir in the pesto and lemon juice. Toss gently so every strand of zucchini and piece of chicken gets coated in that fragrant green sauce.
- Divide into bowls:
- Spoon the mixture into four bowls, making sure each one gets an equal share of chicken and noodles.
- Garnish and serve:
- Sprinkle each bowl with grated Parmesan, toasted pine nuts, and a few fresh basil leaves if you have them. Serve right away while everything is warm and the flavors are at their peak.
Save One evening, I served this to a friend who swore she didn't like zucchini. She finished her entire bowl and asked for the recipe before she left. Watching her twirl those green noodles like pasta and smile with every bite reminded me that sometimes the simplest dishes are the ones that surprise us most.
Making Your Own Pesto
I started making pesto from scratch after realizing how much brighter it tasted than anything from a jar. You just blend fresh basil, pine nuts, garlic, Parmesan, and olive oil until smooth, and suddenly your kitchen smells like summer. It takes five minutes and keeps in the fridge for a week, so I always have some ready when inspiration strikes.
Swapping the Noodles
When I ran out of zucchini one night, I spiralized carrots instead and was amazed by how sweet and crunchy they turned out. Sweet potato noodles work too if you want something heartier, though they take an extra minute or two to soften. The pesto clings to anything you spiralize, so don't be afraid to experiment with what's in your fridge.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the zucchini will soften a bit as it sits. I like to reheat everything gently in a skillet over low heat, adding a splash of water or a drizzle of olive oil to loosen the pesto. If you know you'll have leftovers, consider storing the chicken and zucchini separately from the pesto and tossing them together when you're ready to eat.
- Toast extra pine nuts and keep them in a jar for quick toppings on salads or grain bowls.
- Spiralize your zucchini right before cooking to avoid excess moisture.
- Use a meat thermometer to check that your chicken reaches 165 degrees F for perfect doneness every time.
Save This bowl has become my answer to those nights when I want something fresh, fast, and satisfying without any fuss. I hope it lands on your table as often as it does on mine.
Recipe FAQ
- → Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well and tend to stay more moist. You may need an extra 2-3 minutes of cooking time to ensure they're cooked through. Cut them into similar-sized pieces for even cooking.
- → How do I make homemade basil pesto?
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. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.
- → What can I substitute for zucchini noodles?
Spiralized carrots, sweet potatoes, or even regular pasta work well. For a grain-free option, try spiralized cucumber or shirataki noodles. Adjust cooking times based on your chosen ingredient.
- → Is this dish suitable for meal prep?
The chicken and zucchini noodles can be prepared ahead and stored separately in the refrigerator for up to 3 days. Combine with pesto and serve fresh. This prevents the noodles from becoming too soft.
- → How can I make this dairy-free?
Use vegan basil pesto made without Parmesan, and omit the cheese topping. Nutritional yeast can provide a similar savory flavor if desired. Ensure your store-bought pesto doesn't contain any dairy products.
- → What are good side dishes to serve with this bowl?
A simple green salad with lemon vinaigrette, garlic bread, or crusty whole grain bread pairs beautifully. For a lighter meal, serve with fresh tomato salad or roasted vegetables on the side.