Pesto Chicken Zoodle Bowls
A light and flavorful dish featuring tender seasoned chicken, fresh zucchini noodles, and colorful veggies tossed in homemade basil pesto.
This recipe combines juicy, pan-seared chicken with vibrant sautéed vegetables and zucchini noodles, all tossed in a rich, homemade basil pesto for a fresh, wholesome meal. The chicken is seasoned with Italian herbs, garlic, and smoked paprika for a savory depth, while the zoodles and colorful peppers, tomatoes, and onions add a crisp, garden-fresh touch. Finished with a bright, nutty pesto made from basil, Parmesan, pine nuts, and lemon, this dish is both light and satisfying, perfect for a healthy weeknight dinner that feels indulgent without the heaviness of pasta.
Servings
2
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
Fresh
2 large boneless, skinless chicken breasts (about 1 lb)
2 medium zucchini, spiralized into noodles
6 mini sweet peppers, thinly sliced
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
4 garlic cloves, minced (2 for veggies, 2 for pesto)
2 cups fresh basil leaves
Juice of ½ lemon
Packaged
½ cup freshly grated Parmesan cheese
⅓ cup pine nuts (or walnuts for budget-friendly option)
½ cup olive oil (plus 3 tbsp for cooking, more as needed)
Seasoning
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt (plus more to taste)
¼ tsp black pepper (plus more to taste)
Finishing (Optional Garnishes)
Extra fresh basil leaves
Extra Parmesan
Toasted pine nuts
Instructions
Make the Pesto
In a food processor, add 2 cups fresh basil leaves, ½ cup Parmesan cheese, ⅓ cup pine nuts, and 2 garlic cloves. Pulse until finely chopped. With the motor running, slowly drizzle in ½ cup olive oil until smooth and creamy. Stir in the juice of ½ lemon, plus a pinch of salt and pepper to taste. Set aside.
Cook the Chicken
Slice 2 chicken breasts (about 1 lb) in half lengthwise to create thinner cutlets. Season each side with 1 tsp garlic powder, 1 tsp Italian seasoning, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden and cooked through (internal temperature 165°F). Remove from skillet, rest 5 minutes, then slice into strips.
Sauté Veggies & Zoodles
In the same skillet, add 1 tbsp olive oil (or more if needed). Sauté 2 garlic cloves, ½ red onion (sliced), and 6 mini sweet peppers (sliced) for 2–3 minutes until softened. Add ½ cup cherry tomatoes and cook another 1–2 minutes. Add 2 spiralized zucchini noodles and toss for 1–2 minutes until just tender but not soggy. Season with a pinch of salt and pepper.
Assemble the Bowls
Toss the warm zoodle mixture with about ½ cup pesto (adding more to taste). Divide between bowls, then top with the sliced chicken. Finish with optional garnishes: extra Parmesan, fresh basil, or toasted pine nuts.
In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the motor running, stream in olive oil until smooth and creamy. Add lemon juice, salt, and pepper to taste. Set aside.
Slice chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat.
Cook chicken 4–5 minutes per side, until golden and cooked through (internal temp 165°F). Remove, rest for 5 minutes, then slice into strips.
In the same skillet, add a drizzle of olive oil if needed. Sauté garlic, onion, and bell pepper for 2–3 minutes until softened.
Add cherry tomatoes and cook another 1–2 minutes.
Add zucchini noodles and toss for just 1–2 minutes until slightly tender but not soggy. Season with salt and pepper.
Toss the warm zoodle mixture with pesto (start with ½ cup and add more to taste).
Divide between bowls. Top with sliced chicken. Garnish with extra Parmesan, basil, or pine nuts.
