A simple and easy recipe for Zucchini Noodles with Chicken. Few simple ingredients, great taste! Only 25 minutes from start to finish. Gluten-Free. Low-Carb. Keto.
This Zucchini Noodles with Chicken recipe is an easy option for a weeknight dinner.
You can have this ready in 25 minutes from start to finish, as the ingredients all cook very quickly. It only needs a few simple ingredients too!
This is also a great option to include in a Gluten-Free, Low-Carb, or Keto meal plan.
🥘 ingredients
- chicken breast
- butter
- zucchini
- frozen corn & peas
- button mushrooms (sliced
- onion
- garlic cloves
- dried thyme
- ground coriander
- heavy cream (or coconut cream)
- cheese
🔪 instructions
- Use a spiralizer to make zucchini noodles and salt them evenly.
- Add the chicken, onion, garlic, mushrooms and spices, salt and pepper to a sauté pan. Cook for about 5 minutes.
- Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
- Use your hands to squeeze some water from the zucchini noodles, and then add to the pan. Cook for another 2-3 minutes.
- Add in the cheese in and remove from the heat. Stir until cheese is melted.
- Serve immediately.
📋 recipe
Zucchini Noodles with Chicken
A simple and easy recipe for Zucchini Noodles with Chicken. Few simple ingredients, great taste! Only 25 minutes from start to finish. Gluten-Free. Low-Carb. Keto.
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Servings: 4 servings
Calories: 389kcal
Ingredients
- ½ lb chicken breast (250g, cut into bite-sized cubes)
- 1 tablespoon butter
- 4 zucchini (spiralized, about 4-5 cups)
- 1 cup frozen corn & peas
- 1 cup button mushrooms (sliced)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- to taste salt and pepper
- ½ cup heavy cream (can sub coconut cream)
- 1 cup cheese (shredded)
Instructions
- Use a spiralizer to make zucchini noodles. Salt the noodles and set aside while you prep the other ingredients.
- Melt the butter in a large sauté pan over a medium/high heat. Add the chicken, onion, garlic, mushrooms and spices, salt and pepper. Cook those for about 5 minutes – until the onion softens and the chicken is almost cooked through.
- Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
- Use your hands to squeeze some water from the zucchini noodles, and then adding to the pan. Cook for another 2-3 minutes.
- Lastly, dump the cheese in and remove from the heat. Stir until cheese is melted.
- Serve immediately.
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Tips and Tricks:
1. Squeezing the water from the zucchini help ensure the end product isn’t too watery.Nutrition
Calories: 389kcal | Carbohydrates: 18g | Protein: 25g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 317mg | Potassium: 984mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3527IU | Vitamin C: 44mg | Calcium: 286mg | Iron: 2mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!
Liza says
This was very yummy- will make again!
Amy says
What kind of cheese did you use?