Easy Zoodles with Chicken and Spinach

I’m always looking for lighter dinner options that don’t skimp on flavor, and this zoodles with chicken and spinach has become one of my go-to weeknight meals. The combination of tender chicken seasoned with herbs and garlic, tossed with spiralized zucchini and fresh baby spinach, is so satisfying without feeling heavy. Plus, it comes together in about 30 minutes, which means I can have a delicious, veggie-packed dinner on the table even on my busiest nights.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 100-115 g
• Fat: 50-60 g
• Carbohydrates: 25-35 g

Ingredients

For the chicken:

• 3 boneless chicken breasts
• 3 tablespoons avocado oil
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

For the zoodles:

• 2 tablespoons extra virgin olive oil
• 3 large zucchini (spiralized into long thin ribbons)
• 3 garlic cloves, minced
• 5 cups fresh baby spinach
• 1/3 cup freshly grated parmesan cheese
• 1/2 teaspoon red pepper flakes
• 2 teaspoons fresh lemon juice

Step 1: Season and Roast the Chicken

• 3 boneless chicken breasts
• 3 tablespoons avocado oil
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

Preheat your oven to 425°F.

Pat the chicken breasts dry with paper towels, then place them in a baking dish.

Combine the garlic powder, dried basil, parsley, thyme, rosemary, sea salt, and cracked black pepper in a small bowl.

Coat the chicken breasts evenly with the 3 tablespoons of avocado oil, then rub the herb mixture all over each piece.

Roast for 20-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.

Step 2: Prepare the Zucchini Noodles and Aromatics

• 3 large zucchini
• 3 garlic cloves, minced
• 5 cups fresh baby spinach

While the chicken roasts, spiralize your zucchini into long thin ribbon-like noodles and set aside on paper towels—this helps absorb excess moisture so they won't become watery when cooked.

Mince your garlic cloves and have your fresh spinach measured out and ready.

I find that having everything prepped before the chicken finishes cooking keeps the final assembly smooth and quick.

Step 3: Rest and Dice the Cooked Chicken

• roasted chicken from Step 1

Remove the chicken from the oven and let it rest for 2-3 minutes—this keeps it juicy and makes it easier to cut.

Once rested, dice the chicken breasts into bite-sized pieces and set aside.

Step 4: Build the Dish with Spinach and Garlic

• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 5 cups fresh baby spinach

Heat the 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.

Add the minced garlic and stir constantly for about 30 seconds until fragrant, being careful not to burn it.

Add the fresh spinach and cook for 3-4 minutes, stirring occasionally, until completely wilted.

The spinach will shrink significantly, so don't worry if it looks like a lot at first.

Step 5: Combine Zoodles, Chicken, and Finish

• 3 large zucchini noodles
• diced chicken from Step 3
• spinach and garlic mixture from Step 4
• 1/2 teaspoon red pepper flakes
• 2 teaspoons fresh lemon juice

Add the spiralized zucchini noodles and diced chicken to the skillet with the wilted spinach.

Toss everything together gently for 1-2 minutes just until heated through and combined—the zoodles should stay slightly al dente and not mushy.

Remove from heat and immediately stir in the fresh lemon juice and red pepper flakes for brightness and subtle heat.

I like to add the lemon juice off heat so it doesn't cook off and lose its fresh citrus bite.

Step 6: Plate and Serve

• 1/3 cup freshly grated parmesan cheese

Divide the zoodle mixture among serving bowls or plates.

Top each serving with a generous sprinkle of freshly grated Parmesan cheese and serve immediately while still warm.

Easy Zoodles with Chicken and Spinach

Delicious Easy Zoodles with Chicken and Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the chicken:

• 3 boneless chicken breasts
• 3 tablespoons avocado oil
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

For the zoodles:

• 2 tablespoons extra virgin olive oil
• 3 large zucchini (spiralized into long thin ribbons)
• 3 garlic cloves, minced
• 5 cups fresh baby spinach
• 1/3 cup freshly grated parmesan cheese
• 1/2 teaspoon red pepper flakes
• 2 teaspoons fresh lemon juice

Method

 

1. Preheat your oven to 425°F. Pat the chicken breasts dry with paper towels, then place them in a baking dish. Combine the garlic powder, dried basil, parsley, thyme, rosemary, sea salt, and cracked black pepper in a small bowl. Coat the chicken breasts evenly with the 3 tablespoons of avocado oil, then rub the herb mixture all over each piece. Roast for 20-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
2. While the chicken roasts, spiralize your zucchini into long thin ribbon-like noodles and set aside on paper towels—this helps absorb excess moisture so they won't become watery when cooked. Mince your garlic cloves and have your fresh spinach measured out and ready. I find that having everything prepped before the chicken finishes cooking keeps the final assembly smooth and quick.
3. Remove the chicken from the oven and let it rest for 2-3 minutes—this keeps it juicy and makes it easier to cut. Once rested, dice the chicken breasts into bite-sized pieces and set aside.
4. Heat the 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and stir constantly for about 30 seconds until fragrant, being careful not to burn it. Add the fresh spinach and cook for 3-4 minutes, stirring occasionally, until completely wilted. The spinach will shrink significantly, so don't worry if it looks like a lot at first.
5. Add the spiralized zucchini noodles and diced chicken to the skillet with the wilted spinach. Toss everything together gently for 1-2 minutes just until heated through and combined—the zoodles should stay slightly al dente and not mushy. Remove from heat and immediately stir in the fresh lemon juice and red pepper flakes for brightness and subtle heat. I like to add the lemon juice off heat so it doesn't cook off and lose its fresh citrus bite.
6. Divide the zoodle mixture among serving bowls or plates. Top each serving with a generous sprinkle of freshly grated Parmesan cheese and serve immediately while still warm.