An Italian chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Zucchini is often on the Dirty Dozen; worth buying organic. Spinach and kale for a pesto version are also Dirty Dozen-listed. Basil and lemons are less affected.

Ingredients

• 4 medium zucchinis
• 2 cups fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• to taste sea salt
• to taste black pepper
• 4 chicken breasts
• 1 tbsp lemon juice

Method

1. Cut the zucchini into thin noodles using a spiralizer or a vegetable peeler, and set them aside.
2. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add the olive oil and blend until smooth. Season the pesto with salt and pepper to taste.
4. Preheat a grill or grill pan over medium-high heat. Season the chicken with salt, pepper, and lemon juice.
5. Grill the chicken breasts for 5-7 minutes on each side, until fully cooked and have nice grill marks. Let them rest before slicing.
6. In a large skillet over medium heat, add a light amount of olive oil and sauté the zucchini noodles for 2-3 minutes, until just tender.
7. Toss the zoodles with the prepared pesto until evenly coated.
8. Slice the grilled chicken and serve on top of the zoodles with additional Parmesan if desired.

Notes

• You can use walnuts instead of pine nuts for a different flavor.
• Store extra pesto refrigerated in an airtight container for up to a week.
• Serve with additional grilled vegetables for extra variety.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.