Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb (567 g) boneless, skinless chicken breasts (about 2 medium)
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/2 tsp garlic powder
- 4 medium zucchini (about 2 lb / 907 g), spiralized
- 1/2 cup (120 g) basil pesto
- 1/4 cup (60 g) plain Greek yogurt (optional, for a creamy pesto)
- 1 tbsp lemon juice
- 2 cups (300 g) cherry tomatoes, halved
- 1/3 cup (30 g) finely grated Parmesan, plus more to taste
- Pinch red pepper flakes (optional)
Do This
- 1. Pat chicken dry; season with 1/2 tsp salt, 1/4 tsp pepper, and garlic powder.
- 2. Grill (or grill-pan) chicken over medium-high heat (about 425°F surface temp) 5–7 minutes per side to 165°F internal; rest 5 minutes.
- 3. Spiralize zucchini; lightly salt (1/4 tsp) and let sit 5 minutes, then blot dry.
- 4. Stir pesto + yogurt (optional) + lemon juice + pinch pepper flakes.
- 5. Quick-sauté zoodles in 1 tbsp olive oil over medium-high heat for 2 minutes; remove from heat.
- 6. Toss zoodles with pesto sauce and tomatoes; top with sliced chicken and Parmesan.
Why You’ll Love This Recipe
- Light but satisfying: a big, saucy bowl with plenty of protein.
- Fast enough for weeknights: cooks in about half an hour.
- Flexible sauce: use straight pesto or a creamy pesto-yogurt blend.
- Fresh summer flavors: juicy tomatoes, bright basil, lemon, and Parmesan.
Grocery List
- Produce: 4 medium zucchini, 2 cups cherry tomatoes, 1 lemon (for juice)
- Dairy: plain Greek yogurt (optional), Parmesan cheese
- Pantry: basil pesto, olive oil, kosher salt, black pepper, garlic powder, red pepper flakes (optional)
- Meat: boneless, skinless chicken breasts
Full Ingredients
Chicken
- 1 1/4 lb (567 g) boneless, skinless chicken breasts (about 2 medium)
- 1 tbsp olive oil (for the grill/grill pan)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Zucchini Noodles and Vegetables
- 4 medium zucchini (about 2 lb / 907 g), spiralized into noodles
- 1/4 tsp kosher salt (for lightly salting zucchini to reduce excess moisture)
- 1 tbsp olive oil (for sautéing zucchini noodles)
- 2 cups (300 g) cherry tomatoes, halved
Pesto Sauce
- 1/2 cup (120 g) basil pesto
- 1/4 cup (60 g) plain Greek yogurt (optional, for a creamy pesto-yogurt blend)
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
To Finish
- 1/3 cup (30 g) finely grated Parmesan cheese, plus more to taste
Step-by-Step Instructions
Step 1: Prep and season the chicken
Pat the chicken breasts dry with paper towels (this helps you get better browning). Season both sides evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
Set the chicken aside at room temperature while you prep the zucchini (about 10 minutes is perfect).
Step 2: Spiralize the zucchini and reduce moisture
Spiralize the 4 medium zucchini into noodles. Place them in a large bowl and sprinkle with 1/4 tsp kosher salt. Toss gently and let sit for 5 minutes.
Blot the zoodles well with paper towels (or place them in a clean kitchen towel and squeeze gently). This small step helps prevent a watery sauce later.
Step 3: Make the pesto sauce (classic or creamy)
In a medium bowl, stir together 1/2 cup basil pesto, 1 tbsp lemon juice, 1/4 tsp black pepper, and a pinch of red pepper flakes if you like a little heat.
For a creamier, lighter sauce, whisk in 1/4 cup plain Greek yogurt. (If your pesto is very thick, the yogurt also helps it coat the noodles more evenly.)
Step 4: Grill the chicken
Preheat an outdoor grill or grill pan over medium-high heat until very hot (aim for about 425°F at the cooking surface). Brush the grill grates (or pan) with 1 tbsp olive oil to prevent sticking.
Grill the chicken for 5–7 minutes per side, depending on thickness, until the center of the thickest part reaches 165°F on an instant-read thermometer.
Step 5: Rest and slice the chicken
Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting keeps the juices in the chicken instead of on your cutting board.
Slice the chicken against the grain into strips or bite-size pieces.
Step 6: Quick-sauté the zucchini noodles
In a large skillet over medium-high heat, warm 1 tbsp olive oil. Add the blotted zucchini noodles and toss constantly for 2 minutes, just until warmed through and slightly softened.
Take the skillet off the heat promptly. Zoodles keep cooking from residual heat, and overcooking is the main reason they turn watery.
Step 7: Toss, top, and finish with Parmesan
Add the pesto sauce to the warm zucchini noodles and toss until evenly coated. Fold in the 2 cups halved cherry tomatoes so they stay fresh and juicy.
Divide among 4 bowls. Top each bowl with sliced grilled chicken and sprinkle with Parmesan (about 1/3 cup total, or to taste). Serve right away while everything is warm and glossy.
Pro Tips
- Don’t skip blotting the zoodles: Salting for 5 minutes plus blotting makes a noticeably less watery bowl.
- Use an instant-read thermometer for the chicken: Pull at 165°F for safe, juicy chicken.
- Warm, don’t simmer: Keep the zucchini on the heat for only 2 minutes and toss with pesto off-heat to preserve the bright basil flavor.
- Adjust pesto intensity: If your pesto is very salty or strongly garlicky, the Greek yogurt option mellows and stretches it nicely.
- For extra gloss: Add 1–2 tsp olive oil at the end if the noodles look dry (zucchini varies a lot).
Variations
- Shrimp pesto zoodles: Swap chicken for 1 lb (454 g) shrimp; sauté in olive oil over medium-high heat for 2–3 minutes total until opaque.
- Extra-veg bowl: Add 2 cups (60 g) baby spinach to the skillet for the last 30 seconds of cooking so it just wilts.
- Nut-free: Use a nut-free pesto (many store-bought options exist) and finish with extra Parmesan for richness.
Storage & Make-Ahead
For the best texture, store components separately: chicken, sauce, and zucchini noodles. Refrigerate in airtight containers for up to 3 days. Zucchini noodles release water as they sit; if you’ve already tossed them with sauce, expect a softer, wetter texture the next day.
Make-ahead plan: Grill the chicken up to 3 days ahead and mix the pesto sauce up to 2 days ahead. Spiralize zucchini up to 1 day ahead, then keep it wrapped in paper towels inside a container. Rewarm zoodles quickly in a hot skillet for 1–2 minutes, toss with sauce, then top with cold or reheated chicken.
Nutrition (per serving)
Approximate, per 1/4 of recipe (using pesto-yogurt blend): 430 calories, 41 g protein, 23 g fat, 14 g carbohydrates, 4 g fiber, 7 g sugars, 780 mg sodium.
