Quick and Easy Zucchini Noodles Recipe with Chicken
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This zucchini noodles recipe with chicken is a flavorful dish that is filled with fresh ingredients. The zucchini noodles cook up quickly, so dinner can be ready to go in no time! It’s a wholesome, yet satisfying meal that the whole family will love.
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Zucchini noodles with chicken is one of my go-to easy weeknight dinners. It’s low-carb, packed with veggies, and super simple to throw together. I love that I can get a healthy meal on the table in no time – the zucchini noodles cook up quickly and the chicken cooks in just a few minutes. This dish is endlessly customizable too, so I can change up the flavors however I’m feeling. It’s become a staple in my dinner rotation!
Why you will love this easy dinner recipe
- It’s a healthy dinner made with simple ingredients.
- Fresh zoodles are quick and easy to prepare and so is ground chicken; perfect for busy weeknights.
- It’s a light and refreshing dinner that’s low-carb and filling and just perfect for the summer months.
Here is what you will need
This is a brief summary of the ingredients needed to make a Quick and Easy Zucchini Noodles with Chicken recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- olive oil or avocado oil
- zucchini noodles
- ground chicken breast
- fresh garlic
- white beans
- freshly squeezed lemon juice
- white wine
- cherry tomatoes or grape tomatoes
- fresh basil
- fresh oregano
🥄Equipment
How to make zucchini noodles with chicken
Prepare the ingredients: If you are not using pre-spiralized noodles, rise and dry a whole zucchini an spiralize the noodles with a spiralizer into veggie noodles.
Chop the garlic and herbs, cut the tomatoes in half, and measure the wine and lemon juice. Get ready to cook.
STEP 1: Heat the oil in a large sauté pan over medium-high heat; add the garlic and ground chicken. Cook until the chicken is cooked through.
STEP 2: Reduce the heat to medium heat and stir in the tomatoes and beans, and add the white wine.
STEP 3. Stir in the zucchini noodles and lemon juice; cook for 5 minutes.
STEP 4. Sprinkle the fresh herbs on top and enjoy!
Zucchini is a versatile vegetable easy to sneak into everyday dishes thanks to its bland flavor. It’s been hiding in my beef tacos for years without anyone noticing it.
Ingredient Notes & Substitutions
Zucchini. You will need three medium-sized zucchini to make this zucchini noodle recipe which equals about 4 cups of zucchini spirals to make this recipe. You can also purchase pre-spiraled zoodles in your grocery store.
Substitute zucchini for any type of spiraled vegetable noodle such as sweet potatoes, butternut squash, beets, or plain pasta.
Ground turkey, pork, or beef can be used as a substitute for ground chicken. Additionally, bite-sized chunks of boneless chicken breasts or chicken thighs can also be used.
White wine can be substituted with an equal amount of chicken or vegetable broth.
How to make zucchini noodles and ground chicken ahead of time
This recipe can easily be prepared and cooked quickly just before eating for a quick and healthy dinner.
Chop the herbs and tomatoes, and spiralize the zucchini. Keep them in different containers and store them for a maximum of two days. When it’s to serve, cook the chicken and the prepared vegetables.
For an even faster dinner on a busy night, cook the chicken with garlic ahead of time, and store it separately in the refrigerator for up to two days. This will save time and allow for easy reheating when needed.
If you are meal prepping, do not cook the noodles until just before serving.
Storing and Using Leftovers
Store leftover zucchini noodles with chicken in the refrigerator in an airtight container for three days. Please note the leftover zoodles will have a different texture after being stored in the refrigerator.
Reheat leftovers on top of the stove over low heat.
What to serve with zucchini noodles and chicken
Even though this is a filling meal, you can serve it garnished with sea salt, black pepper and fresh parmesan cheese and a zesty arugula salad, chopped greek salad, or kale caesar salad on the side.
Recipe Variations
Half pasta, half zoodles – Add two to three ounces of regular pasta, such as cooked linguine, into the zucchini noodles for half pasta, half zoodles dinner.
Low-carb – leave out the white beans for a low-carb version
Make it vegan – substitute the chicken with 8 ounces of crumbled tempeh or leave it out entirely and add 1/2 cup more beans.
Zucchini chicken alfredo – prepare a quick alfredo sauce with light cream or yogurt, and parmesan cheese.
Peanut zucchini noodles – replace the wine, beans and lemon juice with peanut butter sauce.
Zucchini noodles with bolognese sauce – Make a bolognese sauce with ground chicken or beef and pour that over the zucchini noodles and beans.
Add more veggies – Make it more colorful with the addition of thin strips of bell peppers, sun-dried tomatoes, red onion or carrots.
Tips
- Zucchini contains a lot of water, after spiralizing them, wrap them in a clean towel or paper towel and squeeze them to remove the excess moisture.
- Don’t overcrowd the pan which can lead to uneven cooking and excess moisture.
Recipe FAQs
Zucchini with noodles and chicken is best enjoyed fresh. Zucchini is high in water content, and freezing will affect the texture of the zucchini noodles.
Make sure to preheat the pan with oil before adding the chicken. If it still sticks, try adding a little more oil or a small amount of water to the pan.
If you don’t have a spiralizer, you can use a julienne vegetable peeler which looks very similar to a Y vegetable peeler, except the julienne peeler has serrated teeth, which cut the vegetables into thin strips.
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Find process photos and variations in the blog post:
Zucchini Noodles With Chicken and White BeansEquipment
Ingredients
- 3 zucchini medium
- 1 tablespoon olive oil
- 1/2 pound ground chicken breast
- 4 cloves garlic minced
- 1- pint cherry or grape tomatoes
- 1 cup [white beans]
- 1 tablespoon fresh lemon juice
- 1/2 cup dry white wine or vegetable broth
- 2 tablespoons chopped fresh basil
Instructions
- Use a spiralizer to spiralize 3 zucchini and pat the zoodles dry. Set aside (or skip this step and buy pre-spiralized zucchini noodles)
- Mince 4 cloves garlic and chop the 2 tablespoons chopped fresh basil.
- Heat 1 tablespoon oil in a frying pan over medium heat – add the garlic and cook it until it begins to soften, add the chicken and cook for 5 minutes
- Mix in 1- pint cherry or grape tomatoes 1 tablespoon fresh lemon juice, and 1/2 cup dry white wine or vegetable broth; reduce heat to low and cook for 10 minutes longer.
- Stir in the fresh basil, oregano and zucchini noodles toss until heated through – approximately 3 minutes
- Sprinkle with Parmesan cheese,sea salt and black pepper- optional
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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