Pesto Chicken Zoodle Bowls

Preparing the Chicken

• Slice 2 large boneless, skinless chicken breasts (about 1 lb) into thin strips or bite-sized pieces.
• In a bowl, toss the chicken with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.

Cooking the Chicken

• Heat 1½–2 tablespoons of the 3 tablespoons olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken in a single layer and cook for about 5–7 minutes, stirring occasionally, until fully cooked and lightly golden.
• Remove the chicken from the skillet and set aside.

Cooking the Vegetables

• In the same skillet, add a little more olive oil if needed, then sauté ½ thinly sliced red onion for 2–3 minutes until slightly softened.
• Add 2 cloves minced garlic and cook for about 30 seconds until fragrant.
• Stir in 6 mini sweet peppers (thinly sliced) and ½ cup halved cherry tomatoes, cooking for another 2–3 minutes until just tender.

Preparing the Zucchini Noodles

• Add 2 medium zucchini (spiralized into noodles) to the skillet and toss gently with the vegetables.
• Cook for about 2–3 minutes until just softened but still slightly firm. Avoid overcooking to prevent excess moisture.

Combining with Pesto

• Return the cooked chicken to the skillet and add ½–¾ cup high-quality jarred basil pesto, tossing everything together until well coated.
• Squeeze in the juice of ½ lemon and stir to brighten the flavors.
• Remove from heat and fold in ½ cup freshly grated Parmesan cheese, allowing it to melt slightly into the dish.

Serving

• Transfer to plates and finish with optional extra Parmesan, fresh basil leaves, and toasted pine nuts for added texture and flavor.
• Serve immediately while warm for the best taste and texture.