Name: Zucchini Noodles with Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 lb chicken breast ((250g, cut into bite-sized cubes)); 1 tbsp 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 tsp dried thyme; 1 tsp ground coriander; to taste salt and pepper; 1/2 cup heavy cream ((can sub coconut cream)); 1 cup cheese ((shredded))

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A simple and easy recipe for Creamy Chicken Zoodles. Few simple ingredients, great taste! Only 25 minutes from start to finish. Gluten-Free. Low-Carb. Keto.

Creamy Chicken Zoodles in a white bowl placed on a blue kitchen towel being scooped with a fork.

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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 to Make Creamy Chicken Zoodles:

chicken breast
butter
zucchini
frozen corn & peas
button mushrooms
onion
garlic cloves
dried thyme
ground coriander
heavy cream (or coconut cream)
parmesan cheese

How to Make Creamy Chicken Zoodles:

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.

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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.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size servings

Ingredients

1/2 lb chicken breast (250g, cut into bite-sized cubes)
1 tbsp 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 tsp dried thyme
1 tsp ground coriander
to taste salt and pepper
1/2 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.

Notes

Tips and Tricks:

1. Squeezing the water from the zucchini help ensure the end product isn’t too watery.

More Dinner Recipes:

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Creamy Chicken Zoodles

Ingredients to Make Creamy Chicken Zoodles: