Zucchini noodles recipe with chicken spinach and parmesan cheese
The recipe for zucchini noodles topped with chicken, and mixed with spinach, and plenty parmesan cheese make for a supper that is not only low in carbs but also light and healthy.
Zucchini noodles recipe
In approximately three minutes, I can have fresh zucchini noodles ready to eat by using the spiralizer that is my go-to tool.
PREPARE ZUCCHINI Noodles
This recipe for zucchini noodles was included in the very first Meal Prep video that I ever made. One of my "go to" recipes when I'm craving zucchini noodles is this one since it's so simple and delicious. In addition to that, the climate is really pleasant throughout the whole year.
Even though there are a lot of different methods to cook zucchini noodles, one of the most popular preparations is to sauté the vegetable with garlic and spinach. The meal is made more substantial by the inclusion of juicy chicken breast that has been diced and baked with herbs.
If you stop there, you will have a meal that is consistent with the Whole30 diet, in addition to being free of gluten and dairy.
If you can tolerate dairy, however, a very little amount of freshly grated parmesan cheese may be added to the meal in order to give it a salty, nutty, and creamy quality. The recipe that you have created is not only delicious but also compliant with paleo, low-carb, and keto diets.
This very simple recipe for zucchini noodles will blow your mind in as little as five minutes.
When you roast a chicken with herbs, you can easily prepare many meals for the week by cutting the chicken into cubes and using them in dishes like zucchini noodle salad and other salads.
In order to roast the chicken, have a baking dish ready and turn the oven temperature up to 425 degrees Fahrenheit. The chicken is seasoned with a pinch each of garlic powder, basil, parsley, thyme, and rosemary, as well as dry herbs such as parsley, thyme, and rosemary.
Zucchini noodles calories
If you are using a digital thermometer, continue cooking until the meat reaches an internal temperature of 165 degrees Fahrenheit (20-30 minutes, depending on size). After removing from the oven, let it cool for two to three minutes before cutting into cubes.
I use one medium-sized zucchini per person and spiralize it to create zucchini noodles. A large zucchini could be split between two or three people to eat. When I want to make zucchini noodles, I use the Paderno Spiralizer, although there are various alternatives available.
In a large sauté pan set over medium heat, warm 1-2 tablespoons of olive oil or avocado oil and sauté the garlic and spinach until the garlic is golden and the spinach has wilted.
Add in three minced cloves of garlic, then mix everything together for half a minute. The next step is to cook four cups worth of baby spinach in the pan until it has wilted.
In order to mix all of the ingredients, use a sauté pan to toss the zucchini noodles for one to two minutes while adding two cups of the diced chicken.
The zucchini noodles do not need any cooking, but they do need to be warmed up before use. If you overcook them, they will quickly become mushy and unappetizing. Maintain a little bite, often known as al dente.
To prepare the dish for serving, divide the zucchini noodles amongst the separate dishes and sprinkle the grated Parmesan on top.
Another one of my go-to seasonings is freshly cracked black pepper, particularly the sort that hasn't been sitting around for too long.
Is it conceivable to get a head start on the preparation of zucchini noodles?
Absolutely! The zucchini noodles have become my go-to staple for meal prepping.
The zucchini should be spiralized, and the resulting noodles should be stored in an airtight container. You may use paper towels to absorb any moisture that may have accumulated in the storage container. My personal preference is for paper towels that have not been bleached, do not contain dyes, and do not have a scent.
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The zucchini noodles can keep for a few days if they are stored in the refrigerator. However, you shouldn't put them in the freezer since doing so would convert them into mush.
Ingredients
- 3 boneless skinless chicken breasts
- 4 tablespoons avocado oil, divided
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper, to taste
- 3 large zucchini, spiralized
- 2 cloves garlic, minced
- 4 cups baby spinach
- 1/4 cup shredded parmesan cheese
Instructions
- Turn on the oven and preheat it to 425 degrees Fahrenheit.
- After coating the chicken breasts on both sides with 2 tablespoons of the avocado oil, place them on a baking sheet. To season the chicken on both sides, brush the chicken with the dried garlic and sprinkle it with the other herbs, salt, and pepper. To get an internal temperature of 165 degrees Fahrenheit, cook the chicken for 20 to 30 minutes. You may dice the chicken once it has rested for two to three minutes after cooking.
- 2 teaspoons of avocado oil should be heated over medium heat in a large sauté pan. Stir for 30 seconds after the addition of the minced garlic. Then, add baby spinach and cook it for three to four minutes, or until it has wilted.
- Stir in the zucchini noodles and chicken after the spinach has wilted. Stir for one to two minutes to combine.
- On a dish of zucchini noodles, sprinkle freshly grated Parmesan cheese and freshly cracked black pepper.
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