Pesto Chicken Zucchini Noodle Bowl

Need a simple weekday lunch or dinner option that’s fast and healthy? This Pesto Chicken Zoodle Bowl, made with zucchini noodles, is naturally low carb and can be Whole30-compliant when you use a compliant pesto.

Weeknights get hectic: late commutes, hungry kids, and chores that keep piling up. When you need dinner on the table fast, a few simple ingredients and a little prep go a long way. This Pesto Chicken Zoodle Bowl takes about 15 minutes to make and uses just four main ingredients. It’s a great option for a light dinner or a satisfying lunch.

How to Make a Chicken Pesto Zoodle Bowl

Start by turning a medium zucchini into noodles with a spiralizer. Any handheld spiralizer works well for a single zucchini and is easy to clean. When spiralizing, you can discard the thin, mushy strands from the very center if you prefer firmer zoodles.

After spiralizing, place the zoodles in a clean towel and press gently to extract excess moisture. Let them rest in the towel while you prepare the remaining components.

For the protein, shredded rotisserie chicken or leftover cooked chicken work perfectly. Remove the skin, shred the meat, and measure out about half a cup per serving. Shredding a whole bird at once is efficient—use what you need and refrigerate the rest for another meal.

Rinse and quarter cherry tomatoes to add brightness and texture. Two tablespoons of pesto bring everything together; choose a store-bought pesto if you’re not following a specific elimination plan, or make a nut-free or oil-base compliant pesto if you need Whole30 or paleo-friendly ingredients. Homemade pestos with basil, arugula, or walnut or pistachio bases are easy to prepare ahead of time and freeze well in small portions.

To assemble, combine the squeezed zoodles, shredded chicken, and quartered tomatoes in a large bowl. Add the pesto and toss until all ingredients are evenly coated. Serve immediately. The zoodles stay crisp and fresh when served right away, and the dish is delicious at room temperature as well.

This bowl is written for a single serving but scales easily—double or quadruple the ingredients to feed more people. Use a larger bowl and adjust pesto to taste.

Tips, Variations, and Serving Suggestions

• Add extra vegetables: thinly sliced bell pepper, blanched asparagus, or sautéed mushrooms pair well with pesto and chicken.
• For more heft, toss in a spoonful of cooked quinoa or farro if you’re not keeping it low-carb.
• If you like a warm salad, briefly sauté the zoodles in a hot skillet for 1–2 minutes before combining with the other ingredients—this softens them slightly without becoming mushy.
• Keep leftovers in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute the pesto.
• To make this dairy-free and Whole30-friendly, choose a compliant pesto without cheese or dairy-based ingredients.

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Recipe for Pesto Chicken Zoodle Bowl