Whole 30 Whole30 Chicken Zoodles with Sun-Dried Tomato

Total time35 min

Prep time15 min

Cook time20 min

Whole 30 Whole30 Chicken Zoodles with Sun-Dried Tomato

Zucchini noodles tossed with golden seared chicken, sun-dried tomatoes, fragrant garlic, and a bright lemony pan sauce — this is the kind of weeknight dinner that makes eating clean feel genuinely exciting. The spiralized zucchini stands in for pasta so naturally here that you won't miss the real thing, especially once it's coated in that savory, slightly spicy sauce. One of the trickier parts of keeping a dish like this compliant is the sauce, but everything here — chicken broth, olive oil, lemon juice, fresh basil — is straightforwardly clean with no sneaky additives to stress over. Salting and squeezing the zucchini before cooking is the move that keeps the whole dish from turning watery, and it makes a real difference in the final texture. A hit of red pepper flakes gives the sauce just enough warmth, while the torn basil at the end keeps things fresh and vibrant. It comes together in one skillet and serves four, making it a solid option for meal prep or a fast family dinner.

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Ingredients

4 servings

For the chicken

1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil, divided

For the zoodles

4 medium zucchini (about 2 lb total), spiralized into noodles
½ tsp kosher salt

For the sauce

½ cup sun-dried tomatoes packed in olive oil, drained and roughly chopped
3 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup chicken broth
1 tbsp fresh lemon juice

For serving

¼ cup fresh basil leaves, torn
lemon wedges (optional)

Instructions

1
Toss the spiralized zucchini noodles with ½ tsp kosher salt in a colander and let them sit for 10 minutes, then squeeze firmly in a clean kitchen towel to remove as much moisture as possible. Set aside.
2
Pat the chicken pieces dry and season with 1 tsp kosher salt, black pepper, and garlic powder.

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