This is a great recipe for those who watch their carb intake. A delicious zucchini noodles recipe with chicken that is both low in carbs and delicious. You don’t even need a spiralizing gadget to make them.
If you own a mandolin or one of those peelers for making julienne, you can easily make this chicken zoodle recipe.
There are several variations of zoodles recipes with chicken, but this one is zesty and garlicky and full of flavor. This is one amazing, healthy, high-protein, low-carb meal and a great way to use leftover rotisserie chicken.
How To Make Chicken Zoodle Recipes?
Begin by spiralizing the zucchini. If you don’t have a spiralizer, you can julienne them lengthwise using a mandolin.
- In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the zoodles and saute them for 2-3 minutes.
- Remove the zoodles from the skillet and place them in a colander to drain the excess liquid.
- Wipe the skillet clean and heat one tablespoon of oil over medium-high heat. Add the shredded chicken and cook until slightly brown. Add the chopped onion, cherry tomatoes, and parsley to the skillet. Cook until the tomatoes are soft.
- In a small bowl, combine the remaining tablespoon of olive oil, lemon juice, salt, and pepper.
- Return the zoodles to the skillet, pour the lemon/olive oil mixture on top and cook for 2-3 more minutes. Serve while hot and sprinkle with parmesan cheese.
What Do You Eat with Zoodles?
This is a complete meal in itself. If you are eating this as part of a low-carb diet, I would recommend serving it with a side salad.
You can treat zoodles like it was pasta, so imagine the possibilities!
- Serve them with tomato sauce.
- Pesto is a great way to dress zoodles. You can use basil or sun-dried tomato basil.
- Kale and spinach dressed in lemon juice, olive oil, and honey can be added on top of zoodles.
- Zucchini noodles pad thai? I think it’s a great idea.
- Roasted bell pepper and tomatoes combined with artichoke hearts work perfectly with zoodles.
- Romesco sauce is made with roasted bell peppers and almonds. It is delicious and would be great with zoodles.
- 3 large zucchini
- 3 tablespoons olive oil, divided
- 2 cups shredded leftover rotisserie chicken (or 2 boneless skinless chicken breasts, cubed)
- ¼ cup onion, finely chopped
- 1 cup cherry tomatoes, quartered
- ¼ cup fresh parsley, chopped
- Juice of one lemon
- 1 garlic clove, minced
- 1 teaspoon salt
- Pepper to taste
- ¼ cup grated Parmesan cheese
- Spiralize zucchinis or julienne them lengthwise using a mandolin.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat and add the zucchini noodles. Saute them for about 3 minutes until cooked but still slightly crunchy.
- Transfer them to a colander to drain off the excess liquid.
- Wipe off any moisture from the skillet and add one tablespoon of olive oil. Heat over medium-high heat and add the shredded chicken. Saute until slightly brown.
- Add the chopped onion, parsley, and cherry tomatoes to the skillet and cook until the tomatoes become soft.
- In a small bowl, combine the lemon juice, minced garlic, remaining tablespoon of oil, salt, and pepper.
- Return the zoodles to the skillet and add the lemon juice/olive oil mixture. Cook for 2-3 minutes and serve. Top with grated parmesan cheese.