Quick and Easy Zucchini Noodles with Chicken and White Beans – Easy Real Food Dinner
As an Amazon Associate, I earn from qualifying purchases.
This zucchini noodles recipe with chicken and white beans is your go-to for when you want something light but filling. It’s a veggie-forward dinner that’s flavorful, low-effort, and perfect for busy nights. It’s perfect for a quick dinner or prepping a few portions ahead for the week.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Recipe Highlights
- Quick and easy – Comes together in under 30 minutes with minimal prep.
- Light but satisfying – Packed with lean protein, fiber-rich beans and fresh zucchini noodles.
- Flexible ingredients – Swap in different proteins or beans based on what you have.
- Meal-prep friendly – Holds up well for leftovers and makes a great cold lunch.
Here is what you will need
Ingredient list
- olive oil or avocado oil
- zucchini noodles, yellow squash or any spiralized veggie
- ground chicken breast or turkeyu
- fresh garlic
- white beans
- freshly squeezed lemon juice
- white wine or vegetable broth
- cherry tomatoes or grape tomatoes
- fresh basil
- fresh oregano
How to make zucchini noodles with chicken
Prepare the ingredients: If you’re using a whole zucchini, give it a good rinse, pat it dry, and spiralize it into noodles using a spiralizer. (Or save time with pre-spiralized zoodles.)
Next, chop the garlic and herbs, slice the tomatoes in half, and measure out the wine and lemon juice so everything’s ready to go when you start cooking.
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: Add fresh herbs and serve.
Pro-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.
- Don’t cook the zoodles until just before serving.
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.
Note: If you are meal prepping, do not cook the noodles until just before serving.
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.
Storing and Using Leftovers
Store leftover zucchini noodles with chicken in the refrigerator in an airtight container for three days. Please note that the leftover zoodles will have a different texture after being stored in the refrigerator.
Reheat leftovers on top of the stove over low heat.
Serving suggestions
Even though ground chicken with zucchini noodles 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.
Make it your way
This is such a versatile recipe, here are some suggestions for changing it up.
Half pasta, half zoodles – Add two to three ounces of regular pasta, such as cooked linguine, into the zucchini noodles for half half-pasta, half-zoodles dinner.
Low-carb – Leave out the white beans for a low-carb version
Vegan – Substitute the chicken with 8 ounces of crumbled tempeh or leave it out entirely and add 1/2 cup more beans.
Sauce – Replace the wine, beans and lemon juice with peanut butter sauce for an Asian flair or go Italian with bolognese sauce.
Add more veggies – Make it more colorful with the addition of thin strips of bell peppers, sun-dried tomatoes, red onion or carrots.
Want more zucchini ideas? Don’t miss this collection of easy favorites.
Grab your Free copy !
Stuck on What to Make for Dinner?
Download my free Meal Matrix and mix-and-match your way to simple, satisfying meals—fast!
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.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
You Might Also Like these Veggie Recipes
Click on serving size to scale this recipe
Zucchini Noodles With Chicken and White Beans
Equipment
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
Sign Up for Easy Recipes Straight in Your In-Box!
