Chicken and Zucchini Noodles
Chicken and Zucchini Noodles

Chicken and Zucchini Noodles

Chicken and Zucchini Noodles
Chicken and Zucchini Noodles

Zucchini noodles with chicken, spinach and parmesan are a light, low-carb and healthy recipe. Zucchini noodles are easy to make with my favorite spiralizer and they only take a couple of minutes to cook. Watch the video above to see how quickly this recipe comes together!


  • 3 boneless skinless chicken breasts
  • 4 tablespoons avocado oildivided
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and pepperto taste
  • 3 large zucchinispiralized
  • 2 cloves garlicminced
  • 4 cups baby spinach
  • 1/4 cup shredded parmesan cheese


  1. Preheat your oven to 425 degrees fahrenheit.
  2. Place the chicken breasts in a baking dish and coat both sides with 2 tablespoons of the avocado oil. Sprinkle the dried garlic, other herbs and salt and pepper on both sides of the chicken. Cook the chicken for 20-30 minutes or until a digital thermometer reaches 165 degrees fahrenheit. Remove the chicken from the oven, let sit for 2-3 minutes, then dice it up.
  3. Heat 2 tablespoons of avocado oil in a large sauté pan on medium heat. Add the minced garlic and stir for 30 seconds. Then add the baby spinach and stir until it’s wilted down, about 3-4 minutes.
  4. Once all of the spinach has wilted down, add the zucchini noodles and diced chicken. Stir together for 1-2 minutes.
  5. Add a portion of the zucchini noodles to plate and sprinkle with fresh parmesan cheese and cracked black pepper.


Chicken and Zucchini Noodles
Chicken and Zucchini Noodles

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