Zucchini Noodles with Chicken, Spinach and Parmesan
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
3089 kcal
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Course
Main Course
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Cuisine
American
Zucchini Noodles with Chicken, Spinach and Parmesan
Description
Zucchini Noodles with Chicken, Spinach and Parmesan highlights lean chicken breasts seasoned with garlic powder, basil, parsley, thyme, rosemary, salt, and pepper, then baked until fully cooked and sliced. The zucchini is spiralized into noodles and sautéed with garlic and baby spinach until just wilted. Chicken is combined with the veggies briefly to meld flavors.
The dish balances a tender protein element with fresh and lightly cooked vegetables. The parmesan adds a subtle sharpness and slight richness on top, while the use of dried herbs infuses the chicken with a variety of aromatic notes. The method maintains a fresh texture in the noodles and greens while providing warmth and comfort.
This dish can be served as a light dinner or lunch and is adaptable to meal prep by preparing key components ahead of time. Omitting parmesan makes it dairy-free and suitable for Whole30. Shredded or diced pre-cooked chicken can speed up preparation for busy days.
Ingredients
- 3 chicken breast boneless skinless
- 4 tablespoons avocado oil divided
- 1 tsp garlic powder
- 1 tsp basil dried
- 1 tsp parsley dried
- 1 tsp thyme dried
- 1 tsp rosemary dried
- salt to taste
- black pepper to taste
- 3 zucchini spiralized, large
- 2 cloves garlic minced
- 4 cups baby spinach
- 1/4 cup Parmesan Cheese shredded
Instructions
- 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.
Notes
- Prepare zucchini noodles and bake chicken in advance to reduce cooking time on busy days.
- Use shredded pre-cooked chicken for quicker assembly.
- Omit parmesan to make dairy-free and compliant with Whole30 guidelines.
- Meal prep containers that are non-plastic can be used to store ingredients neatly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3089 kcal
% Daily Value*
| Calories | 308.9kcal | 15% |
| Carbohydrates | 7.5g | 3% |
| Protein | 32.1g | 64% |
| Fat | 16.5g | 25% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 81.9mg | 27% |
| Sodium | 369.6mg | 15% |
| Fiber | 2.1g | 8% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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