Grilled Chicken with Pesto Zucchini Noodles

How to Serve

I love serving this dish straight away while the chicken is still warm and the pesto-coated zucchini noodles are fresh and glossy. It works beautifully on its own for a light but satisfying dinner, but you can also add some crusty bread, a simple green salad, or even a few cherry tomatoes on the side if you want to round things out. For drinks, I would keep it fresh and simple; sparkling water with lemon is lovely, and for the grown-ups, a crisp white wine goes really nicely with the pesto and grilled chicken.

Tips for Success

• Do not overcook the zucchini noodles. This is probably the biggest one. They only need a couple of minutes, just enough to soften slightly while still keeping a bit of bite. If they cook too long, they can turn watery and a little sad, and that is not the mood we are going for.
• Season the chicken properly before grilling. Chicken really benefits from a good bit of salt, pepper, and those simple seasonings, so do not be shy there. A well-seasoned chicken breast makes the whole dish feel much more satisfying.
• Let the chicken rest for a few minutes after cooking before slicing it. It helps keep it juicy, and juicy chicken is always worth the tiny bit of patience.
• If you are making homemade pesto, taste it before using it. Sometimes it needs a little more Parmesan, a little more salt, or a splash more olive oil. Pesto is very forgiving, so trust your taste buds.
• Use store-bought pesto with confidence if that is what works for your day. I am fully in favour of shortcuts that still get a good dinner on the table.
• And finally, toss everything together right before serving if you can. This dish is at its best when the zucchini is still fresh, the pesto is bright, and the chicken is warm, basically when everything feels lively and delicious, not like it has been sitting around waiting for someone to get organized.

Substitutions & Variations

• You can use store-bought pesto if fresh basil is not in season or you just need dinner to be easier. I do this myself, and it still tastes really lovely.
• If you do not have zucchini, serve the grilled chicken with pasta instead. The pesto and chicken combination works beautifully either way, so this is a very easy swap.
• You can also use store-bought rotisserie chicken instead of grilling your own. It is such a good shortcut for busy days and still gives you a delicious meal with very little effort.-
• If you do not have pine nuts, try walnuts or cashews in the pesto. It changes the flavour a little, but still works really well.
• For the cheese, Parmesan is classic, but Pecorino can also be lovely if you want a slightly sharper finish.
• You can add a handful of cherry tomatoes, baby spinach, or even a little rocket for extra freshness and colour.
• And if you want to make it a little more filling without using pasta, you can serve it with roasted potatoes, crusty bread, or even a spoonful of rice on the side. The main thing you are after here is that really good flavour combination of pesto, chicken, and something to carry it all.

Storage & Reheating

If you have leftovers, store the chicken and zucchini noodles in an airtight container in the fridge for up to 2 days. If you can, I think it is even better to store the pesto separately, because the zucchini stays fresher that way and everything tastes a little brighter when you put it together again.

To reheat, I would warm the chicken gently in a skillet, microwave, or oven, but with the zucchini noodles I prefer a lighter touch. You can warm them very briefly in a pan, just enough to take the chill off, but not so much that they go soft and watery. That is one of those situations where less really is more.

If you are using pasta instead of zoodles, leftovers are a little easier and more forgiving. And if there is any pesto left, keep it in a jar or airtight container in the fridge and use it within a few days, which, in my kitchen, usually happens very quickly because pesto has a way of finding new jobs.