If you're looking for a healthy, low-carb alternative to traditional pasta dishes, then zucchini noodles might be just what you need. This recipe for zucchini noodles with chicken, spinach, and Parmesan is a delicious and nutritious way to satisfy your pasta cravings without all the calories and carbs.
This dish is packed with protein, vegetables, and healthy fats, making it a great option for a satisfying and well-rounded meal. The zucchini noodles are a great substitute for traditional pasta, and they're quick and easy to prepare. The chicken and spinach add a boost of protein and nutrients, while the Parmesan cheese provides a rich and savory flavor.
HOW TO MAKE THIS ZUCCHINI NOODLES RECIPE IN 5 STEPS
- Chicken is a staple in my weekly meal plan, so I recommend baking it with your favorite seasonings, then dicing it up to use in recipes like zucchini noodle bowls and salads. Chicken should be baked at 425 degrees Fahrenheit. Garlic powder, dried basil, dried parsley, dried thyme, and dried rosemary are just some of the herbs that can be used to season the chicken. To ensure a safe internal temperature of 165 degrees, cook for 20 to 30 minutes. Take out of the oven, and after 2 or 3 minutes, cut into cubes.
- I use one medium-sized zucchini per person and spiralize it to make zucchini noodles. A large zucchini could possibly feed two people. The Paderno Spiralizer is my go-to when I want to make zucchini noodles, but there are other options.
- To sauté the garlic and spinach, heat a large sauté pan over medium heat and add 1–2 tablespoons of olive oil or avocado oil.
- Add three minced cloves of garlic and stir for 30 seconds. The next step is to wilt four cups of baby spinach in the pan.
- Toss the zucchini noodles in the sauté pan with 2 cups of the diced chicken for 1 to 2 minutes to combine all of the ingredients. The zucchini noodles don't need to be cooked, so much as reheated. They quickly become soggy if overcooked. It's ideal to serve them slightly firm.
- Add some zucchini noodles to each serving dish and top with grated Parmesan cheese. In addition, I enjoy mixing in some freshly ground black pepper.
CAN YOU MAKE ZUCCHINI NOODLES AHEAD OF TIME?
Absolutely! One of my go-to items for meal prepping is zucchini noodles.
The zucchini noodles can be stored in an airtight container after they have been spiralized. To prevent any mildew or mould from growing in the container, line it with a paper towel.
You can make the zucchini noodles ahead of time and store them in the fridge for up to five days. Don't put them in the freezer though; they'll turn to mush.
- Use a spiralizer to create the zucchini noodles. This tool will create long, thin noodles that resemble traditional pasta.
- To avoid watery noodles, salt the zucchini noodles and let them sit in a colander for 10-15 minutes. Then, rinse and dry them thoroughly.
- Cook the chicken separately from the noodles to ensure it is fully cooked and retains its flavor. Season the chicken with salt, pepper, and any other desired spices before cooking.
- Add garlic and red pepper flakes to the dish for extra flavor.
- Use freshly grated Parmesan cheese for the best flavor. If you're feeling adventurous, try using a different type of hard cheese like Pecorino Romano or Asiago.
- Finish the dish with a drizzle of olive oil and a sprinkle of fresh herbs like basil or parsley.
If you want to make the dish lower in carbs, you can substitute half of the zucchini noodles with spaghetti squash noodles.
- If you prefer a creamier dish, add a splash of heavy cream or a dollop of ricotta cheese to the noodles before serving.
What type of chicken should I use for this dish?
You can use boneless, skinless chicken breasts or thighs. Just make sure to cut the chicken into bite-sized pieces so it cooks quickly and evenly.
How do I make zucchini noodles?
You can make zucchini noodles with a spiralizer, a julienne peeler, or a mandoline slicer. Once you have the noodles, you can cook them in a pan with a little bit of oil until they are tender.
Where do I store Grains and cereals?
Store dry grains and cereals in a cool, dry place, such as a pantry or cupboard. Cooked grains and cereals should be stored in an airtight container in the refrigerator.
ZUCCHINI NOODLES WITH CHICKEN, SPINACH AND PARMESAN
- 3 boneless skinless chicken breasts
- 4 tablespoons avocado oil, divided
- 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
- 3 large zucchini, spiralized
- 2 cloves garlic, minced
- 4 cups baby spinach
- 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.