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Zucchini Noodles with Chicken, Spinach and Parmesan

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.

Because I’m obsessed with zucchini noodles (as a gluten-free gal) I’ve tried every which way to make them. Check out my comprehensive guide for 5 Ways to Make Zucchini Noodles (and how best to cook them).

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

Zucchini Noodles Recipe

I included this zucchini noodles recipe in my first Meal Prep video. It’s one of my top “go to” zucchini noodle recipes because it’s so darn easy and flavorful. And it’s perfect year round.

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Zucchini noodles are extremely versatile but a simple sauté with garlic and spinach can’t be beat. Add in some diced herb baked chicken and you’ve got yourself a complete meal.

If you stop there you’ve made a gluten-free, dairy-free, Whole30 compliant recipe. But if you are okay with dairy, then a little sprinkle fresh parmesan cheese elevates this recipe with a salty, nutty, creaminess. The final recipe is paleo, low-carb, keto friendly and absolutely delicious.

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

How to Make This Zucchini Noodles Recipe in 5 Steps (So Easy!)

  • Bake the Chicken: I meal prep herbed baked chicken all the time, then dice and store in the fridge to add to zucchini noodles and salad recipes throughout the week. To bake the chicken, preheat your oven to 425 degrees fahrenheit. Sprinkle the chicken with a variety of herbs, like garlic powder, dried basil, dried parsley, dried thyme and dried rosemary. Cook for 20-30 minutes (depending on the size) or until a digital thermometer reaches 165 degrees. Remove from the oven, let sit for 2-3 minutes, then dice up.
  • Make Zucchini Noodles: I spiralize one small to medium-sized zucchini per person. A large zucchini may serve 1-2 people. There are several tools you can use to make zucchini noodles, but the Paderno Spiralizer is my favorite method.
  • Sauté Garlic and Spinach: Heat a large sauté pan on medium heat and add 1-2 tablespoons of olive oil or avocado oil. Mince 3 garlic cloves, add that to the pan and stir for 30 seconds. Then add 4 cups of baby spinach and stir until wilted.
  • Combine Everything: Add the zucchini noodles to the sauté pan along with 2 cups of diced chicken and toss for 1-2 minutes. The key is not cooking the zucchini noodles, but simply warming them up. If you overcook them, they’ll quickly turn soggy. It’s best to keep them al dente.
  • Sprinkle with Parmesan: Add a portion of the zucchini noodles to each plate and sprinkle with fresh parmesan cheese. I also like to add freshly cracked black pepper.

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

Can You Make Zucchini Noodles Ahead of Time?

Absolutely! Zucchini noodles are one of the items I meal prep most frequently.

After you’ve spiralized the zucchini noodles place them in an airtight storage container. You can line the storage container with a paper towel (I like this paper towel that’s unbleached, dye-free and fragrance-free) to absorb any excess moisture.

The zucchini noodles will stay good for several days in the refrigerator.

For More Healthy Zucchini Noodles Recipes

Zucchini noodles with chicken, spinach and parmesan are an easy, gluten-free, paleo, low-carb and keto friendly zucchini noodles recipe.

Watch How I Make This Zucchini Noodles Recipe

And subscribe to my YouTube Channel for weekly cooking videos!

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Zucchini Noodles with Chicken, Spinach and Parmesan

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!

Ingredients

  • 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

Directions

  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.

Lisa's Tips

  • To make this recipe fast (in 5 minutes during the week!) – meal prep your zucchini noodles and baked chicken ahead of time. Then all you have to do is sauté and combine.
  • Make sure to read this post on my favorite meal prep containers (that aren’t plastic). These are what I use to meal prep every week.
  • To make this recipe dairy-free and Whole30 compliant omit the parmesan.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4 of recipe

  • Amount Per Serving:
  • Calories: 308.9
  • Total Fat: 16.5g
  • Saturated Fat: 3.4g
  • Cholesterol: 81.9mg
  • Sodium: 369.6mg
  • Carbohydrates: 7.5g
  • Fiber: 2.1g
  • Sugar: 3.7g
  • Protein: 32.1g
All images and text ©Lisa Bryan for Downshiftology

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12 comments on “Zucchini Noodles with Chicken, Spinach and Parmesan”

  1. This looks like a cinch to make and pretty delicious too!

  2. my wife and I are basically pasta addicts and I’ve been trying to get her to try zucchini noodles but she’s been stubborn. Your recipe looks really good in the pictures though, I think I’ll be able to convince her to at least give it a try now haha Thank you!!

    Rating: 5
  3. As a big fan of zoodles, I can’t have enough inspirations. Your easy chicken-spinach variation is perfect for next summer when my brother comes to visit us.

    Rating: 5
  4. Looks so delicious! Perfect for a healthy dinner!

    Rating: 5
  5. This makes me want to try zucchini noodles again. I haven’t had the best luck but this recipe sounds delish!

    Rating: 5
    • I do hope you try this recipe Emily! The trick to zucchini noodles is not to over cook them – or else they’ll end up soggy. If you just warm them up and only sauté for a minute or so, they’ll stay nice and crisp without being watery. Hope you enjoy it!

  6. I love using zoodles in place of spaghetti, but I’ve been bored with the classic red sauce or pesto. This is such a creative way to use the zucchini noodles. Love how flavorful this is and yes still simple.

    Rating: 5