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- 2 medium zucchinis, spiralized into noodles - 2 boneless, skinless chicken breasts, sliced thin - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish You can swap zucchinis for yellow squash if you prefer. Chicken can change to shrimp or tofu for a different protein. If you lack fresh garlic, use minced garlic from a jar. For heat, substitute red pepper flakes with black pepper. You can also use fresh herbs like parsley if basil isn’t available. If you want a dairy-free version, skip the Parmesan cheese or use a plant-based option. When picking zucchinis, look for smooth skin and no blemishes. They should feel firm and heavy for their size. For chicken, choose breasts that are pink with no foul smell. Fresh garlic should be firm, dry, and have no sprouts. Pick cherry tomatoes that are bright and plump. Always grab the freshest herbs, as they add great flavor to your dish. {{ingredient_image_1}} To start, take two medium zucchinis. You want to spiralize them into noodles. A spiralizer works well for this. If you don't have one, use a julienne peeler or a regular vegetable peeler. Create thin strips from the zucchinis. This makes the noodles fun and light. Set them aside for later. Next, grab two boneless, skinless chicken breasts. Slice them thinly. Heat one tablespoon of olive oil in a large skillet over medium heat. Add four minced garlic cloves and one teaspoon of red pepper flakes. Sauté them for about one minute. You want the garlic fragrant but not browned. Then, add the sliced chicken to the skillet. Season it with salt and pepper. Cook for about five to seven minutes. You want the chicken to be golden brown and cooked through. Once your chicken is ready, add one cup of halved cherry tomatoes to the skillet. Cook them for two to three minutes. You want the tomatoes to soften a bit. Now, gently fold in the zucchini noodles. Cook everything together for another two to three minutes. The noodles should be tender but still al dente. Avoid overcooking them. Remove from heat, and if you like, sprinkle with 1/4 cup of grated Parmesan cheese. Toss lightly to combine. Serve your dish right away, garnishing with fresh basil leaves. Enjoy the mix of flavors! To boost the flavor of your Garlic Chicken Zucchini Noodles, use fresh herbs. Basil and parsley add a bright taste. You can also add lemon juice for a zesty kick. If you like heat, add more red pepper flakes. Remember, fresh garlic gives the best taste. You can also try adding a splash of chicken broth for extra richness. When making zoodles, aim for a firm texture. Cook them for just a few minutes. Sauté them until they're tender but still crunchy. If you cook them too long, they become mushy. Always add the zoodles last, after the chicken and tomatoes. This keeps your noodles fresh and vibrant. One common mistake is overcooking the chicken. Cook it until it's golden brown, not dry. Another mistake is cutting the zucchini too thick. Thin noodles cook better and mix well with the dish. Avoid adding too much salt at once. You can always season more later. Lastly, don't skip the fresh basil; it elevates the meal. Pro Tips Choose the Right Zucchini: Select firm, shiny zucchinis that are free from blemishes to ensure the best texture and flavor for your noodles. Perfectly Cooked Chicken: Use a meat thermometer to check if the chicken has reached an internal temperature of 165°F (75°C) for safety and juiciness. Control the Heat: Adjust the amount of red pepper flakes according to your heat preference; you can always add more but can’t take it away! Fresh Basil for Flavor: Always use fresh basil instead of dried for a more vibrant flavor; add it just before serving to keep its aroma intact. {{image_2}} You can add different proteins to this dish. If you want beef, try using thinly sliced flank steak. Shrimp also works well; just cook them until pink. You can even use tofu for a plant-based option. Mix things up depending on your taste! To make this dish vegetarian, skip the chicken. You can use mushrooms or chickpeas for protein. For a vegan version, swap Parmesan cheese with nutritional yeast. It gives a cheesy flavor without dairy. This way, everyone can enjoy a tasty meal! To change the flavor, add herbs like thyme or oregano. A splash of lemon juice brightens the dish too. You can also switch the red pepper flakes for a pinch of smoked paprika. This adds a warm, smoky taste. Feel free to experiment and find your favorite twist! To keep your Garlic Chicken Zucchini Noodles fresh, store them in an airtight container. Make sure the dish cools down before you seal it. This helps prevent moisture buildup. Place the container in the fridge. Your leftovers will stay good for up to 3 days. When you're ready to enjoy your leftovers, it's best to reheat them gently. You can use a skillet over medium heat. Add a tiny splash of olive oil to help with sticking. Stir often to heat evenly. This should take about 5 minutes. You can also use a microwave. Just heat for 1-2 minutes in a microwave-safe bowl. Stir halfway through to ensure even heating. Freezing is another option if you want to save this dish for later. However, zucchini noodles can lose their texture when frozen. If you decide to freeze, place the dish in a freezer-safe container. Make sure to label it with the date. This will help you keep track. It’s best to eat frozen leftovers within 1 month. When ready to eat, thaw overnight in the fridge and reheat as mentioned above. Yes, you can use regular pasta. Spaghetti or fettuccine works well. Just cook the pasta according to the package instructions. The cook time may change based on the type of pasta you choose. Keep in mind that this will change the dish's texture and flavor. Zucchini noodles are lighter and lower in carbs. You can use turkey, shrimp, or tofu as a substitute. For turkey, choose thin slices like chicken. Shrimp cooks quickly and adds a seafood flavor. Tofu is great for a vegetarian option. Make sure to season them well to match the garlic flavor. To make this dish gluten-free, use gluten-free pasta. There are many options available, such as rice or quinoa pasta. If you stick to zucchini noodles, you're already gluten-free. Just ensure that all sauces and seasonings are certified gluten-free. This blog post guides you through making garlic chicken zucchini noodles. We covered all the steps, from choosing fresh ingredients to cooking techniques. Remember to explore flavor variations and make substitutions to fit your needs. Storing leftovers is easy, and reheating keeps meals tasty. Feel free to try regular pasta or other proteins as options. With these insights, you can prepare a delicious meal that satisfies your cravings every time. Enjoy creating your own twist on this dish!

Garlic Chicken Zucchini Noodles

A healthy and flavorful dish featuring spiralized zucchini noodles tossed with garlic chicken and cherry tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 medium zucchinis, spiralized into noodles
  • 2 boneless, skinless chicken breasts, sliced thin
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • to taste Salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 4 cup grated Parmesan cheese (optional)
  • for garnish Fresh basil leaves

Instructions
 

  • Begin by spiralizing the zucchinis into noodles using a spiralizer. If you don't have one, you can use a julienne peeler or a regular vegetable peeler to create thin strips.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
  • Add the sliced chicken breasts to the skillet, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through.
  • Once the chicken is cooked, add the halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the tomatoes start to soften.
  • Gently fold in the zucchini noodles, cooking for another 2-3 minutes until they're just tender but still al dente. Avoid overcooking to maintain texture.
  • Remove from heat and, if desired, sprinkle with grated Parmesan cheese and toss lightly to combine.
  • Serve immediately, garnishing with fresh basil leaves for an aromatic touch.

Notes

Adjust red pepper flakes to taste for spiciness.
Keyword chicken, garlic, healthy, zucchini noodles