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Zucchini Noodle Chicken Pesto Bowl
Zucchini Noodle Chicken Pesto Bowl
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Zesty pesto chicken zoodle skillet celebrates summer with vibrant flavors in minutes.
Ingredients:
  • 1/2 pound boneless skinless chicken breast(s)
  • Salt
  • 1/4 teaspoon paprika
  • 2 medium large zucchini (a little more than a pound)
  • 2 garlic cloves, sliced
  • 1/4 cup prepared basil pesto
  • Handful of cherry tomatoes, cut in half
  • Several fresh basil leaves, thinly sliced, for garnish
Instructions:
  • Season chicken breast(s) with salt and paprika. Heat olive oil in a large sauté pan over high heat. Sear chicken on both sides until well browned, then lower heat, cover, and cook for 2 to 5 minutes until cooked through. Rest chicken before making zucchini noodles.
  • Create delicious zucchini noodles by spiralizing the zucchini.
  • In the same pan where you cooked the chicken, heat an additional tablespoon of olive oil over high heat. Add the zucchini noodles and sliced garlic, sautéing while stirring until the noodles start to wilt. Season with 1/4 teaspoon of salt during cooking. Transfer to a colander over a bowl to drain once slightly cooked and if excess moisture is released.
  • Dice the chicken: Cut the chicken into bite-sized pieces.
  • Toss zucchini noodles in a bowl with basil pesto. Serve in bowls with chicken, tomatoes, and fresh basil leaves on top.

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