I absolutely adore my KitchenAid® spiralizer attachment, and my kitchen has been very active with it lately. There are alternative methods for spiralizing if you don’t have the attachment, such as using a vegetable peeler. Remainings served as a meal served this recipe. Top this dish with your favorite finely chopped fresh herbs before serving! I enjoy roasting two chickens simultaneously, using one for dinner one night, and utilizing the other for other nights. What I won’t use during the following two days is frozen. Jake also gets a small amount that I pack away. I adore my dog…
| Prep Time: | 25 mins |
| Cook Time: | 11 mins |
| Total Time: | 36 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large zucchini, ends trimmed
- 2 tablespoons extra virgin olive oil, divided
- 12 cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- ½ cooked chicken breast, chopped
- 4 cups baby spinach
- ½ cup frozen peas
- 2 lemons, juiced
- 1 lemon, zested
Instructions
- Cut zucchini into noodles using a spiralizer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.
- If your zucchini noodles are very long, cut them in half before cooking to make them easier to eat.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 1131 mg |
| Sugars | 9 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I seem to have all these ingredients in the house most of the time. We just loved this. I sprinkled it with a little bit of romano grated cheese. It’s just delicious.
Using the advice of one of the reviewers, I cut the lemons juice to 1.5 teaspoons and did not add any zest. I used salt free canned peas as I lacked frozen and the zoodles all
Thins was so good! I have been searching for flavorful, healthy yet quick recipes and this was perfect. will definitely be making again!
Overall a very flavorful and healthy dish and a great way to use leftover chicken. What I had an issue with was the cook times stated. Most of the ingredients listed will take 1-2 minutes max. Cooking cherry tomatoes for the 6-7 minutes listed, and the zucchini noodles for 5+ minutes will overcook both. Taking this into account, I started out by quickly sauteing the garlic for about 30 seconds, added in the cold chicken to warm up, then added in the rest of the ingredients all at once and cooked an additional 2-3 minutes til warmed through. This dish comes together very fast, so make sure all your ingredients are prepped and ready to go! It’s also very tangy – I only used about 2/3 of the lemon juice called for and that was plenty. I will be making this again for a quick weeknight meal!