Healthy Zoodle Bowl Recipe with Grilled Chicken
Pesto Chicken Zoodle Bowl
Today on the Takrecipe website, we’re bringing you a light, healthy, and flavor-packed dish: the Pesto Chicken Zoodle Bowl. This low-carb alternative to pasta is perfect for anyone looking to enjoy the rich taste of pesto and tender chicken without the heaviness of traditional noodles. Spiralized zucchini “zoodles” replace pasta for a refreshing twist, and with juicy chicken and fresh basil pesto, this recipe is as nutritious as it is delicious. Whether you’re following a clean-eating plan or just in the mood for something green and vibrant, this dish is sure to satisfy!
Ingredients (Serves 4)
- 4 medium zucchinis, spiralized
- 2 chicken breasts, boneless and skinless
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil (for pesto)
- 1/4 cup grated Parmesan cheese (for pesto)
- Juice of half a lemon
Instructions
1. Prepare the pesto
In a food processor or blender, combine fresh basil leaves, pine nuts, garlic, grated Parmesan cheese, and lemon juice. Pulse several times until roughly chopped. While blending, slowly drizzle in the 1/2 cup of olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste, then set aside.
2. Cook the chicken
Season the chicken breasts with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the chicken and cook for about 6–7 minutes on each side or until fully cooked and golden brown. Remove from the skillet, let rest for a few minutes, then slice into thin strips or bite-sized pieces.
3. Sauté the zoodles
In the same skillet used for the chicken, add the spiralized zucchini. Sauté on medium heat for 2–3 minutes until just tender but still slightly firm — avoid overcooking, or they’ll become mushy. Add a pinch of salt and toss gently.
4. Combine everything
Add the sliced chicken and cherry tomatoes to the skillet with the zoodles. Stir in the homemade pesto and toss until everything is well coated and heated through. Sprinkle with freshly grated Parmesan cheese and serve warm.
5. Serve and enjoy
Transfer to serving bowls and garnish with a bit of extra pesto or Parmesan if desired. This dish is best served immediately to maintain the texture of the zoodles.
Tip 1: Keep zoodles firm
🟢 Don’t cook zucchini noodles for too long — 2 to 3 minutes is enough to keep them from getting soggy.
Tip 2: Prep pesto in advance
🟢 You can make the pesto ahead and store it in the fridge for up to 5 days to save time during busy weeknights.
Tip 3: Make it dairy-free
🟢 Simply skip the Parmesan or use a dairy-free alternative to turn this into a dairy-free meal without sacrificing flavor.