Plate of zoodles recipe with boneless skinless chicken breasts and slice of bread.
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Chicken and Zoodles Recipe

This flavorful zoodles recipe uses a tomato-based relish and a rubbed savory chicken breast. Recipe adapted from Cuisine at Home.
Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: Healthy
Keyword: Low-carb, Zoodles Recipes
Servings: 4 People
Calories: 254kcal
Author: Dan fron Platter Talk
Cost: $15



For the Relish

  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 1.5 cups grape tomatoes halved
  • 1 tsp garlic fresh crushed
  • .5 cup basil leaves torn

For the Chicken

  • 12 oz chicken breasts boneless and skinless chicken breasts, lightly pounded.
  • 1 tsp granulated garlic
  • 2 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 2 tsp olive oil

For the Zoodles

  • 2 zucchini spriralized (or 6 cups zoodles)
  • 4 oz mozzarella cheese fresh, diced.


For the Relish

  • Whisk the oil, balsamic, and garlic together and season with salt and pepper to taste; toss with tomatoes. Add the torn basil just before serving.

For the Chicken

  • Combine the Italian seasoning, granulated garlic, salt and pepper, and rub on the chicken breasts.
  • Heat the olive oil in a non-stick skillet over medium-high heat, until the oil shimmers.
  • Cook the chicken for about 5 minutes on each side, until it reaches an internal temperature of 165° F.
  • After the chicken is cool enough to handle, slice it into one half inch wedges.

For the Zoodles

  • Add the zoodles, tomato relish, and diced mozzarella cheese to the same skillet, season with salt and pepper and cook over medium heat until just softened, about two minutes.
  • Stir in the torn basil leaves and serve the chicken with zoodles.


Calories: 254kcal | Carbohydrates: 7g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 579mg | Potassium: 742mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1037IU | Vitamin C: 27mg | Calcium: 174mg | Iron: 1mg