How to Make Zucchini Noodles with Chicken

Zucchini Noodles with Chicken

Zucchini noodles with chicken is a delicious 20 minute, healthy and gluten-free dinner idea. True light and quick summer dinner which is perfect for the days when it’s too hot to cook. With leftovers for tomorrow, if serving only 2 of you.

Zucchini noodles were quite crisp and not soggy the next day as well. You can use any protein you wish – shrimp, black beans or tofu would go nicely as well.

Zucchini Noodles with Chicken Recipe

This healthy and delicious stir fry is perfect for busy weeknights because it only takes 20 minutes to make. It is easier than getting takeout!


☛3 large zucchini
☛1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
☛¹/₂ tsp cumin
☛1 tsp salt, divided
☛Ground black pepper, to taste
☛Cooking spray


Using a spiralizer (Spiralizers have completely changed the pasta game. This handy gadget can transform a variety of vegetables into spaghetti-like dishes: squash, carrots, sweet potatoes, and more.), make zucchini noodles, transfer to a large bowl and set aside. You can also chop zucchini into any size pieces if you don’t have the gadgets for making zucchini noodles.

Preheat large ceramic non-stick skillet over high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, ¹/₂ tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.

Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, and remaining salt. Stir gently and serve hot.

Recipe Note:
  1. Store: Refrigerate covered for up to 48 hours.
  2. If you don’t have a spiralizer, just chop zucchini.
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