Pesto Chicken Zoodle Bowl
A vibrant 20-minute lunch bowl that trades pasta for spiralized zucchini and piles on fresh basil pesto, juicy grilled chicken, and blistered cherry tomatoes.
By Keto Kitchen Hub Editorial · Published July 8, 2026
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Net Carbs
- 6 g
Instructions
- 1
Season chicken thighs generously with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high and sear thighs 4–5 minutes per side until 165°F internal. Rest 5 minutes then slice.
- 2
In the same pan, add remaining oil and cherry tomatoes. Blister 2–3 minutes until bursting.
- 3
Toss raw zoodles with pesto in a large bowl. (Do not cook — residual heat from the toppings is enough. Cooked zoodles turn watery.)
- 4
Top with sliced chicken, tomatoes, and shaved parmesan. Finish with red pepper flakes.
Nutrition (per serving)
- Calories
- 430
- Fat
- 28 g
- Protein
- 34 g
- Total Carbs
- 9 g
- Fiber
- 3 g
- Net Carbs
- 6 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Best eaten immediately. If prepping ahead, keep zoodles, chicken, and pesto separate and combine at serving time.
Expert tips
- Salt zoodles lightly and drain for 10 minutes if you prefer them softer.
- Homemade pesto tastes brighter than jarred — blend basil, pine nuts, garlic, parmesan, and olive oil.
Frequently asked questions
+Do I need a spiralizer?
No — most grocery stores sell pre-spiralized zucchini in the produce section.
+How many net carbs are in zucchini noodles?
About 3 g net carbs per medium zucchini.
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