Skin-Soothing Zucchini Noodles with Chicken & Herb Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Light zucchini noodles tossed with pan-seared chicken and vibrant basil pesto, promoting clear skin and sustained energy without blood sugar spikes. This italian-inspired whole30 (whole30) ready in about 30 minutes blends medium zucchinis, chicken breast, avocado oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium zucchinis
• 6 oz chicken breast
• 2 tbsp avocado oil
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat; add 6 oz sliced chicken breast and cook for 5-6 minutes per side until golden brown and cooked through, then set aside.
2. Step 2: In a small bowl, combine 1/4 cup fresh basil, 1/4 cup fresh parsley, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/8 tsp black pepper; pulse in a food processor until finely chopped, then slowly drizzle in 1 tbsp avocado oil while blending until smooth.
3. Step 3: In the same skillet, heat 1 tbsp avocado oil over medium heat; add 2 cups spiralized zucchini noodles and cook for 3-4 minutes until tender-crisp, stirring frequently; add the cooked chicken and 1/2 cup pesto, tossing to coat evenly until heated through.