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Zucchini Noodles with Chicken, Spinach and Parmesan

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A light and fresh skillet dinner featuring tender chicken, garlicky spinach, and a shower of Parmesan on zucchini noodles. Quick to make and perfect for busy weeknights.

Ingredients

Scale
  • 2 medium zucchini, spiralized (about 6–7 cups zoodles)
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 cups baby spinach, loosely packed
  • 3 cloves garlic, minced
  • 1/3 cup freshly grated Parmesan cheese (plus more for serving)
  • 2 tbsp olive oil
  • 1 tbsp butter (optional, for richness)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 lemon, zested and juiced (about 1–2 tbsp juice)
  • Salt and black pepper, to taste

Instructions

  1. Pat chicken dry, then season with salt and black pepper. Spiralize the zucchini and set on paper towels to wick away extra moisture.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer.
  3. Sear chicken for 4–6 minutes, stirring once or twice, until cooked through and lightly browned. Transfer to a plate.
  4. Lower heat to medium. Add remaining 1 tbsp olive oil and the butter (if using). Add garlic and red pepper flakes; cook 30 seconds until fragrant.
  5. Add spinach; toss until just wilted, 1–2 minutes. Return chicken and any juices to the pan.
  6. Add zucchini noodles. Cook over medium heat for 2–3 minutes, tossing often, until just tender but still crisp (al dente). Do not overcook.
  7. Turn off heat. Add lemon zest and juice, then Parmesan. Toss to coat. Taste and adjust salt, pepper, or lemon. Serve right away with extra Parmesan and herbs.

Notes

For best texture, cook zoodles for only 2-3 minutes and blend with extra olive oil while reheating.

Nutrition

Find it online: https://diyprzepisy.com/zucchini-noodles-chicken/

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