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A plate of zucchini noodles with chicken, spinach and parmesan with a fork on the edge of the plate.
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5 from 23 votes

Zucchini Noodles with Chicken, Spinach and Parmesan

Zucchini noodles with chicken, spinach and parmesan are a light, low-carb and healthy recipe. Watch the video above to see how quickly this recipe comes together!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Main Course
Cuisine: American
Keyword: zucchini noodles, zucchini noodles recipe, zucchini noodles with chicken
Servings: 4 servings
Calories: 308.9kcal
Author: Lisa Bryan


  • 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.



  • To make this recipe fast (in 5 minutes during the week!) - meal prep your zucchini noodles and baked chicken ahead of time. You could also used shredded chicken. 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.


Calories: 308.9kcal | Carbohydrates: 7.5g | Protein: 32.1g | Fat: 16.5g | Saturated Fat: 3.4g | Cholesterol: 81.9mg | Sodium: 369.6mg | Fiber: 2.1g | Sugar: 3.7g