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 oil, divided
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper, to taste
- 3 large zucchini, spiralized
- 2 cloves garlic, minced
- 4 cups baby spinach
- 1/4 cup shredded parmesan cheese
Preheat your oven to 425 degrees fahrenheit.
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.
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.
Once all of the spinach has wilted down, add the zucchini noodles and diced chicken. Stir together for 1-2 minutes.
Add a portion of the zucchini noodles to plate and sprinkle with fresh parmesan cheese and cracked black pepper.