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Zucchini Noodles With Chicken

Zucchini Noodles with Chicken

This Zucchini Noodles with Chicken recipe offers a healthy, low-carb, and gluten-free meal perfect for busy weeknights. Featuring tender chicken and al dente zucchini noodles, it's elevated by sharp Pecorino Romano and toasted pine nuts for a truly flavorful and satisfying dish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 1.5 pounds zucchini, spiralized into noodles (about 3-4 medium)
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth or white wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley or basil
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 2 tablespoons toasted pine nuts

Equipment

  • Large skillet
  • spiralizer
  • Meat thermometer
  • Colander

Method
 

Prepare the Chicken
  1. Pat your chicken pieces completely dry with paper towels. Season the chicken generously all over with salt and freshly ground black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken to the hot skillet in a single layer (cook in batches if necessary). Cook for 3-4 minutes per side, until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
Sauté the Aromatics and Zucchini Noodles
  1. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, just until it becomes wonderfully fragrant, being careful not to burn it.
  2. Next, add the spiralized zucchini noodles to the skillet. Cook them for only 2-3 minutes, tossing frequently, until they are tender-crisp (al dente). Do not overcook to prevent soggy noodles.
Finish the Dish
  1. Pour in the chicken broth or white wine and the fresh lemon juice. Stir these liquids well, scraping up any delicious browned bits from the bottom of the pan.
  2. Return the cooked chicken to the skillet with the zucchini noodles. Toss everything gently to combine and heat through for about 1 minute.
  3. Finally, remove the skillet from the heat. Stir in the chopped fresh parsley or basil.
  4. Serve this incredible Zucchini Noodles with Chicken immediately, garnished generously with the freshly grated Pecorino Romano cheese and the perfectly toasted pine nuts.

Nutrition

Calories: 480kcalCarbohydrates: 15gProtein: 45gFat: 30gSaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

For best results, toast pine nuts carefully and avoid overcrowding the pan. Season generously at each stage, and use fresh lemon for brightness. Store leftovers for 3-4 days; prep zucchini and chicken ahead for meal planning. Freezing cooked zucchini noodles is not recommended.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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