Zucchini Noodles with Chicken, Spinach and Parmesan

PREP TIME: 10 mins

COOK TIME: 35 mins

TOTAL TIME: 45 mins

SERVINGS: 4 servings

AUTHOR: Lisa Bryan

INGREDIENTS 

• 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

INSTRUCTIONS

• 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.

LISA'S TIPS

• 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.

NUTRITION

CALORIES: 308.9kcal,

CARBOHYDRATES: 7.5g,

PROTEIN: 32.1g,

FAT: 16.5g,

SATURATED FAT: 3.4g,

CHOLESTEROL: 81.9mg,

SODIUM: 369.6mg,

FIBER: 2.1g,

SUGAR: 3.7g