Substitute your pasta with these delicious, healthy, super easy to make Zoodles! These low-carb zoodles will be your new dinner obsession!
Course Main Dish, Side Dish
Keyword zoodles, zucchini noodles
Prep Time 5minutes
Cook Time 10minutes
Resting Time 30minutes
Total Time 45minutes
4tablespoonsavocado oildivided (see note)
1red bell pepperseeded and chopped
Salt & pepperto taste
1lemoncut in half
Preheat oven to 400 degrees F. Pat chicken breasts dry and season generously with salt and pepper. Place in a baking dish and drizzle with avocado oil. Bake for 25 minutes until juices run clear and chicken has an internal temperature of 165 degrees F. Remove from oven and let rest on a cutting board. Once rested, chop or shred chicken.
Spiralize your zucchini and add a pinch of salt over the zoodles. (This will release the extra liquid from your zoodles.)
Set zoodles aside in a colander for 20-30 minutes. If you can spiralize your zucchini and let it sit overnight, this is even better! (Your zoodles can rest while the chicken bakes.)
Heat 3 tablespoons avocado oil in a large pan over medium heat. Add the garlic. Cook for 30 seconds to 1 minute until fragrant.
Add bell pepper and saute until tender, 3 to 5 minutes.
Add zucchini noodles, thyme, parsley, and rosemary. Stir to mix everything together and cook for 3 minutes.
If you're making this recipe with chicken, add it to the skillet now. Season with salt and pepper to taste.
Squeeze lemon over the zoodles (don't let any seeds get in!) and sprinkle with Parmesan cheese. Portion zoodles into bowls and serve immediately.
Instead of avocado oil, you can also use coconut oil, olive oil, or vegetable oil.
You can swap out a rotisserie chicken from the store and chop or shred the chicken before adding it to the zoodles.