Creamy Chicken Zoodles

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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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

1. Use a spiralizer to make zucchini noodles and salt them evenly.
2. Add the chicken, onion, garlic, mushrooms and spices, salt and pepper to a sauté pan. Cook for about 5 minutes.
3. Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
4. Use your hands to squeeze some water from the zucchini noodles, and then add to the pan. Cook for another 2-3 minutes.
5. Add in the cheese in and remove from the heat. Stir until cheese is melted.
6. 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.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 389kcal

Author: Roche Woodworth

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

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