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

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

Preparation

  • Spiralize the zucchini into noodles and pat dry to remove excess moisture.
  • Thinly slice the sweet peppers, halve the cherry tomatoes, and thinly slice the red onion.
  • Mince the garlic, keeping half for the vegetables and half for the pesto.
  • Measure out the basil leaves, Parmesan, pine nuts, olive oil, lemon juice, and seasonings.
  • In a food processor, combine the basil, Parmesan, pine nuts, and half of the garlic. Pulse until finely chopped, then slowly drizzle in olive oil until smooth. Stir in lemon juice, salt, and pepper, and set aside.
  • Slice the chicken breasts lengthwise to create thinner cutlets for quicker, even cooking.
  • Season both sides of the chicken with garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.

Cooking

  • Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through. * Transfer to a plate, let rest briefly, then slice into strips.
  • In the same skillet, add more oil if needed. Sauté the remaining garlic, onion, and sweet peppers until slightly softened.
  • Add the cherry tomatoes and cook briefly until just starting to soften.
  • Add the zucchini noodles and toss gently for a short time until just tender but not soggy. Season lightly with salt and pepper.
  • Toss the warm vegetable and zoodle mixture with the prepared pesto until evenly coated.

Serving

  • Divide the pesto zoodles among bowls.
  • Top with sliced chicken.
  • Garnish with extra Parmesan, fresh basil, or toasted pine nuts if desired.
  • Serve immediately while warm and fresh.