Pesto Chicken Zoodle Bowl

Need a simple weekday lunch or dinner option that is easy and healthy? This Pesto Chicken Zoodle Bowl recipe, made with zucchini noodles, is gluten free and Whole30 when made with compliant pesto.

Course Main Course

Cuisine American

Keyword chicken, dinner, easy, gluten free, pesto, whole30

Prep Time 15

Total Time 15

Servings

Calories 266kcal

Author Taryn Solie

Ingredients

1 medium zucchini
½ cup shredded chicken
½ cup cherry tomatoes
2 tablespoons pesto if on a Whole30 make sure it’s compliant

Instructions

Items Needed:

A spiralizer
A towel
A small bowl
A measuring cup
A sharp knife
A cutting board
A large bowl
A measuring spoon
A spoon or fork

Directions:

Wash the zucchini, then make zucchini noodles with the spiralizer. Place the zoodles in a towel and press them a bit to get some of the water out. Let them sit in the towel while you prep the rest of the pesto chicken zoodle bowl.
If the chicken isn’t shredded yet, shred it now (with your hands is fine), measure it with a measuring cup to make sure you have the correct amount and place in a small bowl.
Measure out the tomatoes (whole, not cut), then wash them and cut them with a sharp knife and a cutting board.
Place the noodles, chicken, and tomatoes in a large bowl. Measure out the pesto with a measuring spoon and add it to the large bowl.
Stir everything with a spoon or fork until well combined, then enjoy!

Notes

- You may want to discard the zoodles that come from the very center of the zucchini as they tend to be mushy and watery. If that doesn't bother you, feel free to keep them.
- This recipe is written for one, but it can easily be doubled (or quadrupled) if you need to feed more people.

Nutrition