Zucchini Noodles with Chicken, Spinach and Parmesan

author/source: Recipe by: Lisa Bryan Shared By: Jamie Swartz

PREP TIME: 10 mins

COOK TIME: 35 mins

TOTAL TIME: 45 mins

SERVINGS: 4 servings

AUTHOR: Lisa Bryan

Lisa Bryan's Zucchini NoodlesINGREDIENTS 

  • 3 boneless skinless chicken breasts
  • 4 tablespoons avocado oil, divided
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and pepper, to taste
  • 3 large zucchini, spiralized
  • 2 cloves garlic, minced
  • 4 cups baby spinach
  • 1/4 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 the 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 use shredded chicken. Then all you have to do is sauté and combine.
  • To make this recipe dairy-free and Whole30 compliant omit the parmesan.


CALORIES: 308.9kcal,


PROTEIN: 32.1g,

FAT: 16.5g,



SODIUM: 369.6mg,

FIBER: 2.1g,

SUGAR: 3.7g