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.
