Zucchini Noodles with Chicken, Spinach and Parmesan
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Zucchini noodles with chicken, spinach, and parmesan make a tasty low-carb meal. This dish combines tender chicken, spiralized zucchini, and wilted spinach for a nutritious and filling dinner option. It’s quick to make and perfect for busy weeknights.
The recipe uses simple ingredients like chicken breasts, zucchini, spinach, and parmesan cheese. Herbs like basil, parsley, thyme, and rosemary add flavor to the chicken. The zucchini noodles replace pasta for a lighter meal that’s still satisfying.
Exact Ingredients List
Here’s what you’ll need to make this tasty zucchini noodle dish:
• 3 boneless skinless chicken breasts
• 4 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
For the veggie noodles and toppings:
• 3 large zucchini, spiralized
• 2 cloves garlic, minced
• 4 cups baby spinach
• 1/4 cup shredded parmesan cheese
This recipe serves 4 people. The cook can adjust amounts if needed for more or fewer servings.
Having all ingredients prepped and ready makes cooking easier. The zucchini should be spiralized into noodles before starting. Mincing the garlic ahead of time also helps.
For best results, use fresh herbs if possible. Dried herbs work well too. The cook can add extra seasonings to suit their taste.
Instructions
Preheat the oven to 425°F. Place chicken breasts in a baking dish. Coat them with 2 tablespoons avocado oil.
Mix garlic powder, dried basil, parsley, thyme, and rosemary. Sprinkle this mix on both sides of the chicken. Add salt and pepper to taste.
Bake chicken for 20-30 minutes. It’s done when a thermometer reads 165°F. Let it rest for 2-3 minutes, then dice.
Heat 2 tablespoons avocado oil in a large pan. Add minced garlic and cook for 30 seconds.
Toss in spinach. Stir until wilted, about 3-4 minutes.
Add zucchini noodles and diced chicken to the pan. Stir for 1-2 minutes.
Serve on plates. Top with fresh parmesan cheese and black pepper.
Possible Substitutes List & Recipe Variations
This zucchini noodle dish is very flexible. You can swap out ingredients to suit your tastes or what’s in your fridge.
For the noodles:
- Spiralized carrots
- Spaghetti squash
- Regular pasta
Instead of chicken, try:
- Shrimp
- Tofu
- Sliced steak
Veggie options:
- Kale instead of spinach
- Add cherry tomatoes
- Mix in bell peppers
Switch up the flavors:
- Use pesto instead of herbs
- Add lemon juice for brightness
- Sprinkle red pepper flakes for heat
Cheese alternatives:
- Feta
- Goat cheese
- Nutritional yeast (for dairy-free)
For a creamier sauce, stir in some Greek yogurt or coconut milk at the end. This will make the dish richer and more filling.
You can also make it vegetarian by leaving out the chicken and adding more veggies or beans. The possibilities are endless!
Tips, Tricks & Storing
To make perfect zucchini noodles, use a spiralizer or julienne peeler. Don’t overcook them – they should be al dente. Pat dry with paper towels before cooking to remove excess moisture.
For juicy chicken, marinate it for 30 minutes before cooking. Use a meat thermometer to check doneness. Let it rest after cooking to keep the juices in.
Try different herbs and spices to change up the flavors. Oregano, red pepper flakes, or lemon zest work well.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat gently in a pan or microwave. The zucchini may release more water, so drain before reheating.
For meal prep, keep the chicken, zucchini noodles, and spinach separate. Combine when ready to eat. This keeps the zucchini from getting soggy.
Add some crunch with toasted pine nuts or sliced almonds. For extra flavor, mix in sun-dried tomatoes or olives.