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5 from 1 vote

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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 389kcal
Author: Roche Woodworth

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.

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