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Oh, yes. Another recipe that uses my Avocado Pistachio Pesto. To give you an idea about how tasty this Pesto Zoodle Bowl with Chicken is, I overhear people standing around the breakroom talking about how amazing whatever just came out of the microwave smells… Then someone pops in a freezer-burnt pre-packaged meal and ruins the ambiance.

Also, obsessed with spiralizing right now. Since I started Week 1 of the 4-Week Wellness JumpStart, I have had zoodles 3 times. I didn’t even think I liked zucchini this much but they really do taste like regular noodles. For reals. Rudy even thinks so, and that’s saying something. Another benefit to the zoodles I’ve noticed is they totally fill me up! It’s like regular pasta without the coma.

Pesto Zoodle Bowl with Chicken

I first wrote about spiralizing in my Mexican Sweet Potato Noodle Bowl post. (Which I most definitely need to make again soon because it’s delicious.) I’m still loving the Inspiralizer. I can’t speak to the other spiralizers, I just know this one works quite well. It suctions to the counter with no problems, which is one thing I was worried about.

I wrote in the recipe card below to serve over raw zoodles. You can totally sautè them in a little oil for a few minutes to warm them but you will not be able to re-heat them as they get pretty sad by the next day’s lunch. I like them both raw and cooked so I eat the first round raw and then pack it up for my lunch and they’re perfect after two minutes in the office microwave. However you want to do it.

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Pesto Zoodle Bowl with Chicken

Servings 4
Calories 500 kcal


  • 2 tablespoons avocado oil can substitute olive or coconut oil
  • 8 ounces crimini (baby bella) mushrooms washed, stems removed, sliced thin
  • 2 cloves garlic pressed in garlic press
  • 1-1 1/2 pounds boneless, skinless chicken breast cubed
  • salt and pepper to taste
  • 4-5 tablespoons avocado pistachio pesto (see link in instructions below) can substitute store-bought
  • 10-12 grape or cherry tomatoes halved
  • 3 small zucchini spiralized
  • shaved parmesan as garnish, optional


  1. Heat 1 tablespoon of the oil in a fry pan or cast iron skillet on medium heat.

  2. Add the mushrooms and garlic and sautè until the mushrooms have cooked down and are nice and brown. 

  3. Remove from the pan and set aside.

  4. Heat the 2nd tablespoon of oil in the same skillet and add the chicken. 

  5. Lightly salt and pepper the chicken and cook until no longer pink.

  6. Add the avocado pistachio pesto and stir to coat the chicken.

  7. Add the mushrooms and tomatoes and cook for another 2 or 3 minutes, until the tomatoes start to pucker.

  8. Serve over raw zoodles. Garnish with parmesan if desired.



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