Is this recipe suitable for meal prep?

Absolutely! Just keep the sauce, chicken, and spiralized veggies separate until you’re ready to combine and heat. This helps maintain the zucchini's texture.

Can I use a different protein instead of chicken?

Definitely. Shrimp, tofu, or strips of lean beef work great. Adjust cooking time as needed since shrimp cooks very quickly and tofu just needs to brown a bit.

What should I do if my zucchini noodles release too much water?

Zucchini has a high water content. After spiralizing, you can pat them dry with a paper towel or give them a quick sprinkle of salt, let sit, then blot before cooking.

Can I make this dish vegetarian or vegan?

For sure! Simply omit the chicken and use tofu or tempeh. Swap honey for maple syrup or agave if you want to keep it fully plant-based.

Chicken Zucchini Pasta Recipe

Description

This Chicken Zucchini Pasta is a nutritious, low-calorie, high-protein dish featuring tender chicken breast, spiralized onion and zucchini noodles, and a flavorful honey-soy-garlic sauce. It’s perfect for a healthy main course and is quick and easy to prepare, making it ideal for busy weeknights while supporting your fitness goals.

Ingredients

Scale

Chicken and Noodles

1 chicken breast, cubed
2 tbsp olive oil
2 white onions, spiralized
4 small zucchini, spiralized

Sauce

4 tbsp low sodium soy sauce
2 tbsp honey
3 garlic cloves, minced
2 tsp fresh ginger, grated
1 tsp cornstarch
1 tbsp sesame oil

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Instructions

Prepare the Vegetables and Chicken: Spiralize the white onions and zucchini. Cut the chicken breast into small cubes to ensure even cooking.
Make the Sauce: In a small bowl, whisk together the low sodium soy sauce, honey, minced garlic cloves, grated ginger, cornstarch, and sesame oil until well combined and smooth. Set aside.
Cook the Chicken: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken breast and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the spiralized onions and zucchini. Cook, stirring frequently, for 3-5 minutes until the vegetables are just tender but still have some crunch.
Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and noodles. Toss everything together and cook for another 1-2 minutes until the sauce thickens and coats the ingredients evenly.
Serve: Divide the chicken zucchini pasta among plates and serve hot. Optionally, garnish with sesame seeds or chopped scallions.

Notes

Zucchini releases water when cooked; avoid overcooking to prevent sogginess.
For extra flavor, sprinkle with toasted sesame seeds before serving.
Can substitute chicken breast with tofu for a vegetarian version.
If you want a spicier dish, add red pepper flakes to the sauce.

Nutrition

Serving Size: 1/2 recipe
Calories: 340
Sugar: 13g
Sodium: 950mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg